Type of cooking:
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Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (serves 10) :
-1 dusting plain flour, to dustMethod: To start on your roulade journey, preheat the oven to 180°C (350°F/Gas 4). Grease the tin and line the bottom of the tin with greaseproof paper, then dust with plain flour.
-115g dark chocolate, broken into pieces
-175g butter, softened
-140g caster sugar
-3 eggs, separated
-60g ground almonds
-30g white breadcrumbs
-1/2 tsp baking powder
-1 tsp almond extract
-1 tbsp brandy, (optional)
-115g plain chocolate
Place the chocolate pieces in a heatproof bowl over a saucepan of simmering water to get it all good and melted, giving it the occasional stir.
Remember, don’t let the bowl touch the water! When the chocolate is all melted, set aside.
Next, beat 175g of butter and sugar together until pale and creamy.
Add the egg yolks one at a time, beating well after each addition.
Beat in the chocolate, then add the almonds, breadcrumbs, baking powder, almondextract, and brandy, if using, and fold in gently with a metal spoon.
Whisk the egg whites in a large clean bowl until soft peaks form. Fold into the cakemixture, then spoon into the tin.
Now it's time to have a little break and put your cake into the overn.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool on a wire rack.
Now to make the ganache...
Melt the chocolate and 60g of butter together in a bowl over a saucepan of simmering water, stirring to combine.
Remove from the heat and cool slightly. Using a palette knife, spread the ganache over the top of the cake.
Allow to set (if you can keep your hands off) and then feast away!