Chocolate Roulade with Nuts (Filled Roll)

Preheat the oven to 350°F (180°C)

Butter a 9x13-inch baking dish. Reserve

MAKE THE CAKE: In a blender, beat the eggs and sugar until light and fluffy (about 10 minutes)

Remove the blender and sift together, over the mixture, the remaining ingredients

Mix gently with a wooden spoon until well combined

Place in the prepared baking dish and bake for about 30 minutes or until lightly browned

Remove from the oven and let cool completely before unmolding

Veer the cake and reserve

MAKE THE FILLING: In a medium saucepan, combine the milk, sugar, and flour

Cook over medium heat, stirring constantly, until thickened

Add the melted chocolate and nuts; continue cooking, stirring constantly, until the filling is smooth and well combined

Spread the filling over the cake and roll up tightly, like a roulade

Cut into 8 slices. Reserve

MAKE THE CREAM: In a medium saucepan, heat the milk over medium heat

In a separate bowl, whisk together the egg yolks and flour

Add the hot milk to the egg yolk mixture, whisking constantly, until smooth

Remove from the heat and stir in the butter and vanilla extract

Pour into a clean container and refrigerate until chilled

MAKE THE CARAMEL: In a medium saucepan, combine the sugar and water

Cook over high heat, stirring constantly, until caramelized

Remove from the heat and let cool slightly

Distribute some of the cream in 8 individual serving dishes and top each with a rolled cake slice

Drizzle the caramel sauce over each serving and garnish with edible flowers (if using)

578 calories per serving

Note: Do not use store-bought flowers

Edible flowers require special care in cultivation and are found in some supermarkets in the produce section.