Chocolate Amaretti roulade

Cooling • 30 minutes, Special equipment • electric mixer • 13 x 9in (33 x 23cm) jellyroll pan

ServeS 8

6 large eggs, separated

¾ cup granulated sugar

½ cup unsweetened cocoa powder

confectioners’ (powdered) sugar, for dusting

1 cup heavy whipping cream

2–3 tbsp Amaretto or brandy

20 Amaretti cookies, crushed, plus 2 extra

1¾oz (50g) semisweet chocolate

Method:

1 Preheat the oven to 350°F (180°C). Line a 13 x 9in (33 x 23cm) jellyroll pan with parchment paper. Combine the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water and beat with an electric mixer until pale, thick, and creamy, about 10 minutes. Remove from the heat. Put the egg whites in a mixing bowl and beat with an electric mixer until soft peaks form.

2 Sift the cocoa powder into the egg yolk mixture and gently fold in along with the egg whites. Scrape the batter into the pan. Bake for 20 minutes or until just firm to the touch. Loosen the edges with a knife and invert onto a sheet of parchment paper dusted with confectioners’ sugar. Remove the pan, leaving the top parchment in place. Cool for 30 minutes.

3 Put the cream in a bowl and beat with an electric mixer until soft peaks form. Peel off the top parchment from the cake, and trim away any ragged edges. Drizzle the Amaretto or brandy over the surface of the cake, then spread with the cream, sprinkle with the crushed Amaretti cookies, and grate most of the chocolate over the top.

4 Starting from one of the short sides, roll the cake into a long cylinder, using the parchment to help keep it tightly together. Discard the parchment and place the roulade seam-side down on a plate. Crumble the extra cookies over the top, grate the remaining chocolate over them, and dust with confectioners’ sugar.

Chocolate Amaretti roulade