Ingredients: |
Ingredients: 7 oz dark chocolate (75% cocoa solids)
4 oz ground almonds (almond meal)
4 large egg whites
8oz golden caster sugar
1 pint whipping cream
4 tablespoons (or to taste!) amaretto
Baking (cookie) tray measuring 10 in x 14 in, ¾ in deep, lightly oiled and lined with baking parchment to stand 1 in proud of the tray.
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Directions: |
Directions:Preheat the oven to 375 degrees Fahrenheit.
Whisk the egg whites until they form soft peaks, then whisk in the sugar a little at a time. Using a metal spoon, fold the ground almonds into the meringue and spread the mixture evenly in the prepared tin. Bake in the center of the oven for 20 minutes, cool then turn out on to a piece of greaseproof (or parchment or wax) paper, slightly larger than the roulade, on a clean surface.
Gently ease away the lining paper.
Melt the chocolate a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Then remove the bowl from the heat and leave the chocolate to cool. Whip the cream and divide between two bowls. Reserving four tablespoons of the melted chocolate for decoration, quickly but gently fold the rest of the melted chocolate into one bowl of whipped cream until it looks evenly mixed and mousse-like, into the other fold in the amaretto.
Spread the chocolate cream evenly over the roulade to within ½ in (1 cm) of the edge. Spread the amaretto cream over the chocolate mixture. Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape (don't worry about the roulade cracking as it's quite normal).
Make sure the seam is at the base of the roulade and, using a spoon, drizzle the reserved chocolate all over the top using a zigzag movement, scatter flaked almonds on top. Lift on to a long serving dish and chill in the fridge. Remove from the fridge about 15 minutes before serving
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This recipe for Almond and Chocolate Meringue Roulade is from