Ingredients:
6 large eggs (at room temperature), separated
2⁄3 cup sugar
½ cup cocoa powder
confectioner’s sugar, for dusting
1¼ cups heavy whipping cream
2–3 tbsp Amaretto or brandy
20 Amaretti cookies, crushed, plus 2 for topping
2oz (50g) dark chocolate

Method:
1 Preheat the oven to 350°F (180°C). Line the pan with parchment paper. Put the egg yolks and sugar in a large bowl set over a pan of simmering water and whisk vigorously with a balloon whisk or an electric hand mixer until pale, thick, and creamy. This will take about 10 minutes. Remove from the heat.

2 Put the egg whites in a large bowl and whisk until soft peaks form. Sift the cocoa powder into the egg yolk mixture and fold in along with the egg whites. Pour into the pan and bake for 20 minutes, or until just firm to the touch. Allow the pan to cool slightly before turning the cake out face down on to a sheet of parchment paper dusted with confectioner’s sugar. Remove the pan, but leave the parchment. Let cool for 30 minutes.

3 Whisk the cream with an electric hand mixer until soft peaks form. Peel the parchment paper from the cake and place it underneath. Trim the sides, then drizzle with the Amaretto or brandy. Spread with the cream, scatter with the crushed cookies, and grate most of the chocolate over the top.

4 Starting from one of the short sides, roll the roulade up. Place on a serving plate with the seam underneath. Crumble over the extra cookies, grate with the remaining chocolate, and dust with confectioner’s sugar.

Chocolate Amaretti Roulade Recipe