Black and White Roulade

ingredients

225g no-soak prunes

1 tablespoon vanilla essence

3 tablespoon brandy or rum

1 tablespoon cornflour

25g flaked almonds  

5 eggs separated 

125g caster sugar

150 chocolate grated 

25g plain flour

to decorate :

150g brown chocolate sliced with the tip of the knife

150g white chocolate sliced with the tip of the knife

1- Put prunes in a saucepan with 150ml water.Add vanilla ,bring to boil and cook for 1 minutes.Blend the cornflour with 1 tablespoon water and add to pan .Cook , stirring until thickened.Remove from heat ,Stir in brandy and let it cool.

2- Preheat oven 180'C and line a Swiss roll tin with non stick baking sheet .Scatter the almonds over the sheet.

3- Whisk egg yolks in a bowl with 75g sugar until creamy .Stir in chocolate and flour gradually  .

4- Whisk egg whites in a separate bowl till stiff ,gradually whisk in remaining sugar ,using a metal spoon fold quarter of the whites into the yolk mixture and to lighten it then fold in remainders.

5- Turn into prepared tin and bake for 20-25 minutes until firm .Cover with damp cloth and leave to cool .

6- Invert the Swiss roll onto the towel ant peel the baking sheet ,spread withe prunes lightly whip cream and spread over prunes .Starting at a short point roll up the Roulade . transfer into a rack cover with melted chocolate ,then transfer to a plate and decorate with scratched chocolate.