Ingredients :
4 large eggs
3/4 cup sugar
2 ounces unsweetened chocolate, melted and cooled
3 tablespoons of water
1 teaspoon of vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
filling:
1/4 cup flaked almonds
1/4 cup sugar
1 cup heavy whipped cream
icing:
1/4 cup butter, cut into cubes
2 ounces unsweetened chocolate, chopped
1-3/4 cups icing sugar
1/4 cup 2% milk
1 teaspoon of vanilla extract
directions :
Line a greased 15x10x1-in. baking sheet with waxed paper and grease the paper; put aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add the sugar, beating until the mixture becomes thick and lemon-colored.
Add the chocolate, water and vanilla. Mix flour, baking powder, baking soda and salt; stir into chocolate mixture. Spread evenly in prepared pan.
Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert the cake onto a cloth dusted with icing sugar. Carefully peel off the wax paper. Roll the cake up like a rolled towel, starting at one small side. Cool completely on a 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 to 5 minutes or until sugar is melted and golden. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; add the crushed praline pieces.
Unroll the cake; spread the filling evenly over the cake to halfway up the edges. Ride again. Place seam side down on a serving platter.
For the icing, melt the butter and chocolate in the microwave; stir until smooth. In a large bowl, combine the icing sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread on the rolled cake.
