Ingredients
4 eggs
115g sugar
115g dark chocolate
50g ground almonds
250mls whipping/double cream
Method
Melt the chocolate in a small saucepan until smooth. Whisk the eggs and sugar until thick, then fold in the ground almonds and the melted chocolate.
Pour this into a lined deep baking tray and bake at 180 for about 20 mins.
Whisk the cream with 1-2 tbsps sugar until thick.
When the roulade is done, leave to cool, then turn it out onto a piece of baking paper. Spread the cream over the middle of it, leaving a large area around the edges, then use the paper to help roll up the roulade carefully, with the seam underneath.
Serve dusted with icing sugar.
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