Chocolate Baking Dessert

Chocolate and almond meringue roulade

Name: Chocolate and almond meringue roulade
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 4 eggwhites; 1/2 cup (110g) caster sugar; 1 teaspoon white vinegar; 2 teaspoons cornflour; 100g dark chocolate, roughly chopped; 100g blanched almonds, roughly chopped; 300ml thickened cream; 1 tablespoon vanilla sugar or 1 tablespoon caster sugar combined with a 3 drops vanilla extract; 1 punnet strawberries, sliced

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An elegant twist on a classic dessert. Almond meringue and fresh strawberries take this roulade to the next level.

4 eggwhites
1/2 cup (110g) caster sugar
1 teaspoon white vinegar
2 teaspoons cornflour
100g dark chocolate, roughly chopped
100g blanched almonds, roughly chopped
300ml thickened cream
1 tablespoon vanilla sugar or 1 tablespoon caster sugar combined with a 3 drops vanilla extract
1 punnet strawberries, sliced

Method

1.

Preheat the oven to 180°C. Line a 25cm x 38cm shallow (Swiss roll) tray with baking paper.
2.

Beat eggwhites until stiff peaks form. Gradually add caster sugar and beat until mixture is glossy. Fold in vinegar and sifted cornflour, then the chocolate and almonds.
3.

Spread meringue out onto the tray and level out mixture. Bake for 20 minutes or until top is just crisp. Cool for a few minutes in the tray, then invert onto a baking sheet or baking paper. When completely cool, remove from sheet or paper.
4.

For the filling, whip the cream and vanilla sugar until thick. Spread over the meringue and scatter strawberries on top. Roll up carefully with the help of the baking paper. Don't worry if the meringue cracks - it will still hold together. Best served immediately.