CHOCOLATE ROLL

INGREDIENTS

4 eggs

125g of sugar

4 tablespoons of milk

130g of flour

4 tablespoons of bitter cocoa

For the cream:

125g butter

10 cl of liquid cream

100g icing sugar

125g dark chocolate

For the glaze:

200g of dark chocolate

150g icing sugar

INSTRUCTIONS

1. Cake:

Heat the oven to 180°C. Beat the egg yolks together with the sugar until the mixture whitens and is assembled. Add the flour and milk. Add the cocoa and mix well. On the other hand, mount the egg whites until stiff and add them delicately to the mixture with the help of a spatula. In a rectangular mold covered with parchment paper, pour the mixture and bake for 12 to 15 minutes.

2. Cream:

Mix the butter so that it softens and achieves a creamy texture and add the liquid cream. Add the icing sugar and beat again. Melt the chocolate in a bain-marie and add it to the previous mixture.

3. Frosting:

Melt the chocolate in a bain-marie and add the icing sugar. Booking.

4. Take the cake out of the oven and place it on a damp cloth covered with a couple of tablespoons of sugar. Add the cream and roll it up. Cut the ends so that we have a very regular trunk. Wait for it to cool completely and cover with the glaze & add chocolate sprinkles on the top.