Ingredients
4 large eggs3/4 cup sugar2 ounces unsweetened chocolate, melted and cooled3 tablespoons water1 teaspoon vanilla extract2/3 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon saltFILLING:1/4 cup slivered almonds1/4 cup sugar1 cup heavy whipping creamFROSTING:1/4 cup butter, cubed2 ounces unsweetened chocolate, chopped1-3/4 cups confectioners’ sugar1/4 cup 2% milk1 teaspoon vanilla extract
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners’ sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
