Chocolate rolls the whole family will love the result
constituents
For the batter
6 eggs
150 g( ⅔ mug) sugar
50 g( ½ mug) all- purpose flour
15 g( 2 tbsp) cornstarch
80 ml( ⅓ mug) vegetable oil painting
15 g( 2 tbsp) cocoa greasepaint
For the cream
250 g( 1 mug) hazelnut cream;
200 g( ⅔ mug) melted dark chocolate.
system

1. Separate egg thralldom for the egg whites.
2. Using a blender, beat egg thralldom with sugar and vegetable oil painting until delicate.
3. Whisk egg whites until stiff peaks form.
4. Fold egg whites into the thralldom admixture precisely, also sift in the flour and fold it into the batter too.
5. Divide the batter into 2 portions and mix one with cocoa greasepaint and another with cornstarch.
6. Pour the white half of the batter onto a diploma- covered baking distance, and spread unevenly.
7. Singe for 5 twinkles at 190 °C/ 375 °F.
8. Pour the chocolate batter on top of the base subcaste and spread it out unevenly. Singe for 8 twinkles.
9. Let the roll cool down, peel the diploma back, and spread hazelnut cream on top of the cutlet base. Roll tightly and leave in the fridge to set.
10. Precisely slice the roll and dip each slice in melted chocolate, covering one side.