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BAM Cake converter 
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Ingredients:
- 3 large eggs
- 2 tablespoons sugar
- a pinch of salt
- 4 tablespoons BAM almond flour
- 2 tablespoons BAM cocoa powder
- 130g BAM honey chocolate
- 100g heavy cream
- BAM caramel crispy
Instructions:
1
The little roulades are very simple to make and taste amazing. We have used BAM honey chocolate, which has a very full flavour. For an even richer flavour, we topped the roulades with crunchy BAM caramel crispies, which added a salty touch to the dessert, bringing out the chocolate and cocoa flavours even more.
2
Prepare all the ingredients before you start baking, and make sure the eggs are at room temperature, as this will help them to set up nicely and make the rolls fluffier.
3
Separate the egg whites and egg yolks. Add a pinch of salt to the egg whites and beat them.
4
Add the sugar to the yolks and whisk until the mixture thickens and rises (at least 5 minutes).
5
Then add the cocoa and ground almonds to the yolk mixture. Mix by hand with a spatula to keep the mixture light and airy.
6
Finally, add the egg whites, a little at a time, folding them into the mixture as gently as possible.
7
Place the mixture on a baking tray lined with baking paper (size approx. 40x25 cm). Spread the mixture evenly on the tray (it should be less than an inch thick). Bake at 180 °C for 8-10 minutes.
8
When the dough is baked, place it on a kitchen cloth, remove the baking paper and roll the dough into a roulade (while still hot). Leave the roulade to cool.
1
Pour the heavy cream into a small saucepan and bring it almost to the boil (bubbles form around the edge of the saucepan). Then add the chocolate and set aside. Wait half a minute for the chocolate to start melting, then stir with a spatula to combine the ingredients into a smooth cream. Leave to cool completely (you can make it the day before).
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