In a bain marie melt:
100 grams of very dark chocolate (I used 85%)
50 grams of butter
When melted add:
1 tbsp of dark brown sugar (or similar)
1 capful of vanilla essence
5 egg yolks
1 tbsp cocoa powder
1 1/2 cups of Almond flour (I made my own by whizzing almonds in my Ninja)
2 tsps baking powder
5 egg whites beaten until thick (add 1 tbsp of sugar while beating (optional) and 1 capful of vinegar) beat until they are thick and glossy. Add to the chocolate mix. Stir through so well mixed, using rubber spatula.
Spread out on a lined baking tray, so is an even thickness and rectangle shape
Bake in the oven tray, lined with a silicone baking mat or baking paper, on 180 degrees Celsius, for 7 to 10 minutes or until cooked.
Allow to cool a wee bit. When warm, roll in the silicone baking mat/baking paper.
When completely cool, gently unwrap, spread cream and jam (I used chia jam) and roll back up. Serve.
Serves 8 to 10
Time in the kitchen: 20 – 30 minutes