This gorgeous Chocolate Coffee Meringue Roulade is so tasty. Its taste is as beautiful as it looks!

Scale

6 medium egg whites

330 grams golden caster sugar

2 tablespoons plain flour

60 grams ground almonds

1 tablespoon espresso coffee powder (dissolved in 1 teaspoon of boiling water)

dark chocolate (melted, to drizzle)

handful flaked almonds

sunflower oil (for greasing)

Chocolate spread:

200 grams dark chocolate (chopped into chunks)

50 grams salted butter

120ml double cream

1/2 teaspoon sea salt flakes

Cream filling:

200ml double cream

40 grams icing sugar

1 tablespoon espresso coffee powder (dissolved in 1 teaspoon of boiling water)

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Preheat oven to 350 degrees Fahrenheit and line a swiss roll tin with baking paper. Lightly grease.
Using a large bowl and an electric mixer, whisk the egg whites until thick, glossy, and holds medium peaks.
Gradually whisk in the sugar (at a low speed). Add the flour, coffee, and ground almonds until just combined.
Spread the mixture evenly into the tin. Scatter over the flaked almonds and bake for about 8 minutes.
Lower the oven temperature to 300 degrees Fahrenheit and cook for 20 to 25 minutes more.
Remove the meringue from the tin on its paper and cool for about 10 minutes on a wire rack. Invert onto another paper to cool completely.
Make the chocolate spread by melting the chocolate in a microwave-proof bowl over a pan of simmering water. Once the chocolate is melted, add butter, stir, and let cool for 15 minutes. Gradually add the cream, beating between additions using a balloon whisk. Add the salt. Spread evenly over the cooled meringue.
Chill the meringue for 15 minutes.
To make the cream filling, combine the cream, coffee, and icing sugar in a mixing bowl. Whisk using an electric mixer until thick and you start to get soft peaks.
Spread the cream on top of the chocolate spread.
Carefully roll the meringue up starting with a short edge. Wrap the paper around and chill for 3 hours.
Put on a plate, drizzle with melted chocolate, slice, and serve.