Chocolate And Almond Roulade

• 1 cup granulated sugar
• 5 None egg whites
• 2 tsp cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 1/2 cup sliced almonds
• 3.5 oz dark chocolate, melted
• 1/3 cup heavy cream
• 13 oz caramel sauce
• None None powdered sugar and whipped cream, to serve

1. Preheat oven to 350u0b0F. Grease and line a 12x10 inch jelly roll pan with parchment paper. Lay another sheet of parchment on a flat work surface. Sprinkle with 1 tbsp sugar.
2. Whip egg whites to soft peaks. Gradually whisk in remaining sugar, 1 tbsp at a time. Beat until sugar dissolves and meringue is thick and glossy. Beat in cornstarch, vinegar and vanilla. Transfer to prepared pan and sprinkle with almonds. Bake for 10-12 mins, until top starts to brown.
3. Turn out onto prepared parchment paper and discard used parchment paper. Carefully roll up with short side facing towards you. Set aside to cool.
4. In a bowl, beat melted chocolate and cream together until thickened. In another bowl, whisk caramel until smooth.
5. To serve, unroll cake and spread caramel over top. Spread chocolate mixture over 1/2 of the cake then roll up again. Dust with powdered sugar. Serve sliced with whipped cream.

sugar, egg whites, cornstarch, white vinegar, vanilla, almonds, dark chocolate, heavy cream, caramel sauce, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30906 (may not work)