Chocolate And Almond Roulade - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
Turn out onto prepared parchment paper and discard used parchment paper. Carefully roll up with short side facing towards you. Set aside to cool.
In a bowl, beat melted chocolate and cream together until thickened. In another bowl, whisk caramel until smooth.
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.