100 grams almond powder
30 grams flour
80 grams powdered sugar
1 teaspoon honey
3 egg whites
2 tablespoons granulated sugar
20 grams melted butter
Pinch of salt
400 ml whipping cream, cold
150g black chocolate
200 grams apricot jam
Step 1: Making the batter
1- Preheat the oven to 180°C (356°F).
2- In a bowl, place the eggs, almond powder, flour, icing sugar, and honey and mix with a spatula until smooth.
3- In a ‘bain-marie’, place the bowl and continue mixing until warm.
4- Remove the bowl from the bain-marie, and with a hand mixer, whisk until it doubles in size.
5- In a separate bowl, beat the egg whites with a pinch of salt until it becomes fluffy. Add the granulated sugar and beat until it forms firm peaks.
6- Using a spatula, take about 1 tablespoon of the batter and add it to the egg whites, mix together, then add the mixture to the batter and mix.
7- Place the batter on a baking pan covered with parchment paper, spread the batter evenly with a spatula and smooth its surface.
8- Clean the sides of the baking pan and bake in the preheated oven for 15 minutes.
9- Take the cake out of the oven, remove it from the pan, dust with icing sugar and let cool for a while.
Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’ and let it cool down completely before using.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until you get a smooth chocolate cream.
Step 3: Roll the cake
1- Cut the cake in a strip of 5 centimeters width, lengthwise.
2- Spread the jam on the cake, then spread a thin layer of chocolate cream.
3- Roll the first strip of cake, then stick its end with another strip and continue rolling. Do the same with a third strip.
4- On a flat plate, place the cake roll, then take the remaining strips and roll them around the cake.
5- Place in the refrigerator for 10 minutes.
6- Cover with the rest of chocolate cream, and decorate with cocoa nibs or shaved chocolate.
7- Refrigerate for at least 2 hours before serving.