Filling. Pour 2 filling mix into 250 ml of cream. Beat with electric mixer for 3 minutes and cool. Roll. Preheat oven to 160°C. Grease the base of a 30cm x 22cm tin with butter and place the baking paper over it paying attention that it sticks well on the sides. Whisk 3 eggs at maximum speed for 3 minutes. Then lower the speed to the minimum and add slowly the roll mix. Pour the dough and level it. Bake it for 10 minutes. Spread 1 tablespoon of sugar over a baking paper. Then flip the baked roll on it. Remove the baking paper used in the baking process and start rolling from the short side. When the roll will be completely cooled, fill it with the chocolate filling and roll it up again. Decorate with fruits or with chocolate cream.
Roll mix: wheat flour “00”, sugar, raising agents: diphosphate, sodium hydrogen carbonate; corn starch, flavour. Chocolate filling mix: sugar, chocolate powder 14,8% (cocoa, cocoa butter, sugar. Cocoa min 70%), low fat cocoa, palm oil, potato starch, glucose syrup, edible gelatine, emulsifier: E477, E471; milk proteins, flavour.
With chocolate filling
238 g / 305 g
18 / 90