Chocolate Almond Roll

• 5 eggs• 180g castor sugar• Pinch of salt• Pinch of ground cinnamon• ¼ tsp vanilla essence• Rind of half a lemon• 50g butter• 90g plain chocolate• grated• 100g plain flour• 100g ground almonds• Icing – 100g plain chocolate• 50g toasted flaked almonds
– Separate the whites from the yolks.– Whisk the egg yolks with half the sugar, the salt, cinnamon, vanilla essence and lemon rind, until pale and creamy.– Melt the butter and leave to cool slightly.– Whisk the egg whites until stiff and fold in the remaining sugar.– Fold a quarter of these egg whites into the egg yolk mixture first.– Fold in the grated chocolate, sifted flour, ground almonds and remaining egg white.– Lastly fold in the melted butter.– Grease a 1kg loaf tin and sprinkle with fine breadcrumbs.– Preheat the oven to a moderately hot 190 degrees Celsius.– Turn mixture into the prepared tin, smooth the surface and bake for 40 – 50 minutes.– Allow the cake to cool on a wire rack.– Melt the chocolate in a basin over hot water and spread over the cake roll.– Sprinkle with flaked almonds and leave to set.

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