Name: Chocolate meringue roll
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs large, whites only; 190.00 g castor sugar; 15.00 ml hazelnuts roasted, ground; 15.00 ml castor sugar extra; 125.00 g dark chocolate melted; 50.00 g icing sugar; 30.00 ml brandy; 5.00 ml vanilla essence; 125.00 ml cream fresh, whipped; 1.00 orange zest only; chocolate grated, to serve

Recipe Disclaimer

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Ingredients (11)

4.00	eggs — large, whites only
190.00 g	castor sugar
15.00 ml	hazelnuts — roasted, ground
15.00 ml	castor sugar — extra

FILLING

125.00 g	dark chocolate — melted
50.00 g	icing sugar
30.00 ml	brandy
5.00 ml	vanilla — essence
125.00 ml	cream — fresh, whipped
1.00	orange — zest only
	chocolate — grated, to serve

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Method:

Grease a Swiss roll tin, line it and grease lining. Dust with cornflour and shake off excess.
Beat egg whites with electric beater until soft peaks form. Gradually add castor sugar, beating until it has dissolved. Spread evenly onto tray with a spatula.
Mix hazelnuts and extra castor sugar and sprinkle over meringue. Bake in a preheated 190 ºC oven for 10 minutes or until meringue is firm to the touch.
Remove from oven and turn onto a sheet of greaseproof paper. Remove lining paper carefully. Cool to room temperature.
FILLING:
Place melted dark chocolate in a bowl, stir in sifted icing sugar, brandy and vanilla essence. Add whipped cream and orange rind, mixing thoroughly.
Spread filling over cooled meringue. Roll up carefully, cover and refrigerate until ready to serve.
Sprinkle with grated chocolate and serve sliced.