1 cup raw macadamia nuts (processed into meal)
5 eggs, separated
¾ cup castor sugar
¼ cup maple syrup
1 tblsp cocoa powder
200g dark chocolate, chopped
300ml thickened cream
Extra 1 tblsp castor sugar
Extra ¼ cup raw macadamia nuts, finely chopped
Extra whipped cream and berries to serve
Grease a 26cm x 32 cm Swiss roll pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Process nuts until they resemble bread crumbs.
Beat egg yolks and sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer mixture to a large bowl. Stir in meal.
Beat egg whites in a large bowl with an electric mixer until firm peaks form. Fold egg whites into egg yolk mixture in two batches. Pour mixture into prepared pan, smooth top with spatula.
Cook in moderate oven 180°c for 20 minutes or until just firm to touch. Cool in pan for five minutes before turning onto a wire rack lined with baking paper. Remove lining from cake.
Roll up cake from one short side using baking paper as a guide. Stand 5 minutes, then unroll cake. Brush with maple syrup and dust with sifted cocoa powder.
Place chocolate and 1/3 cup cream in heatproof bowl over pan of simmering water. Stir until smooth. Remove bowl. Refrigerate covered for 25 mins.
Whip remaining cream and extra caster sugar in a small bowl. Spread over cake leaving a 1 cm border, then roll up cake. Place onto a serving plate.
Spread chocolate mixture over top and sides of cake. Decorate with extra nuts. Refrigerate until serving.
Serve with extra whipped cream and berries.