Grease and line a suitable cake tin. 7-8 inches is fine.

Melt chocolate with milk and some of the cacao (maybe half) in a ban marie then set aside and allow to cool

Cream together butter and sugar until fluffy

Whisk together the egg whites until peaks begin to form, add 2 tablespoons if caster sugar and continue whisking until there are shiny stiff peaks

Mix together the flour, almonds baking powder and remaining cacao

Gently mix the dry ingredients into the batter followed by the chocolate

Take one third of the meringue and beat into the batter - to loosen/lighten the mix

In two batches- gently fold in the remaining meringue with a metal spoon

Bake for 40-45 mins until skewer inserted into middle comes out clean

Allow to cool and sprinkle with icing sugar. Or add whatever rolling you prefer (eg melted chocolate, ganache, frosting etc)