Chocolate rolls the whole family will love the result
For the batter
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.
- Separate egg thralldom for the egg whites.
- Using a blender, beat egg thralldom with sugar and vegetable oil painting until delicate.
- Whisk egg whites until stiff peaks form.
- Fold egg whites into the thralldom admixture precisely, also sift in the flour and fold it into the batter too.
- Divide the batter into 2 portions and mix one with cocoa greasepaint and another with cornstarch.
- Pour the white half of the batter onto a diploma- covered baking distance, and spread unevenly.
- Singe for 5 twinkles at 190 °C/ 375 °F.
- Pour the chocolate batter on top of the base subcaste and spread it out unevenly. Singe for 8 twinkles.
- 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.
- Precisely slice the roll and dip each slice in melted chocolate, covering one side.