5 tablespoons of sugar
5 tablespoons wheat flour
2 tablespoons chocolate powder
1 tablespoon baking powder
200 g bitter chocolate
300ml can of cream
n 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.
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.
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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