Chocolate roulade

12 servings Preparation: 10 mins By Food24
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Ingredients (10)

6 eggs — large, seperated
150 g castor sugar
50 g cocoa powder
salt — just a pinch
125 ml almonds — ground
orange — zest only
375 ml plain doublecream yoghurt
80 g dark chocolate — broken into pieces
80 ml cream
orange — sliced
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Preheat the oven to 180°C. Line a Swiss roll tin with baking paper and grease with nonstick spray.


1. In a bowl, beat the egg yolks and the sugar until thick and pale.

2. Fold in the cocoa powder, salt and ground  almonds.

3. Using a clean whisk, whisk the egg whites  in a clean bowl until stiff peaks form. Mix a little of the yolk mixture with the egg whites, then fold in the rest.

4. Spoon into the tin, spreading evenly. Bake for 20 minutes or until springy in the middle.

5. Turn out onto a tea towel, carefully peel off the paper and roll the cake up, using the towel to help you. Leave to cool.


6. Stir the zest into the yoghurt. Unroll the cake, spread the filling over then roll up again.


7. Put the chocolate and cream in an oven proof glass bowl. Microwave for 30  seconds, stir well then  microwave for another 30 seconds. Stir until the chocolate has melted and the mixture is smooth. Cool for about 10-15 minutes then pour over the cake. Arrange the orange slices on top and serve.

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