Chocolate Amaretti Roulade
Crushed amaretti biscuits add crunch to indulgent roulade.
- 6 large eggs, separated
- 150 grams caster sugar
- 50 grams cocoa powder
- Icing sugar, to dust
- 300 ml double cream or whipping cream
- 2-3 tablespoons Amaretto or Brandy
- 20 amaretti biscuits, crushed, plus 2 extra
- 50 grams dark chocolate
* Preheat the oven to 180'C. Line the Swiss roll tin with baking parchment. Put the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water and whisk with an electric hand whisk until very pale, thick, and creamy. This will take about 10 minutes. Remove from the heat. Put the egg whites in a mixing bowl and whisk with an electric hand whisk (and clean beaters) until soft peaks form.
* Sift the cocoa powder into the egg yolks mixture and very gently fold in along with the egg whites. Pour into the tin and smooth into the corners. Bake for 20 minutes, or until just firm to the touch. Allow the tin to cool slightly before carefully turning the sponge out on to a sheet of baking parchment well dusted with icing sugar. Remove the tin from the sponge, but leave the parchment, and allow to cool for 30 minutes.
* Put the cream in a mixing bowl and whisk with an electric hand whisk until soft peaks form. Peel the parchment off the sponge, trim the sides to neaten them, then drizzle over the Amaretto or Brandy. Spread with the cream, scatter with the crushed amaretti biscuits, then grate over most of the chocolate.
* Starting from one of the short sides, roll the roulade up, using the parchment to help keep it tightly together. Place on a serving plate with the join underneath. Crumble over the extra biscuits, grate over the remaining chocolate, and dust with a little icing sugar.