INGREDIENTS 

5 eggs

5 tablespoons of sugar

5 tablespoons wheat flour

2 tablespoons chocolate powder

1 tablespoon baking powder

Filling:

200 g bitter chocolate

300ml can of cream

In an electric mixer, beat the eggs until doubled in volume. 

While continuing to beat, gradually add the sugar and beat until a light and fluffy mixture is formed.

Turn off the mixer and sift in the flour, chocolate powder and baking powder into the mixture. 

Mix lightly. 

Pour into a rectangular baking dish (24 x 34 cm) lined with parchment paper and place in a medium-high oven (200°C), preheated, for about 20 minutes. 

Remove from oven and unmold while still warm on parchment paper.

FILLING:

In a bowl melt the Chocolate in a bain-marie and mix the cream until you obtain a homogeneous cream. 

Fill the roll with part of this cream, reserving about a third for the topping.

Roll the Swiss roll with the help of parchment paper 

Cover with the rest of the chocolate cream and decorate with a fork.

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