Ingredients:
- 5.30 OZ (150 grams) flour
- 5.30 OZ (150 grams) potato starch.
- 3 eggs
- 5.30 OZ (150 grams) sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking powder
- 7 OZ (200 grams) of dark chocolate
- 8.80 OZ (250 grams) gr. whipping cream
Cover:
- 5.2 OZ (150 grams) dark chocolate
- 2.8 OZ (80 gams) white chocolate
- 2.8 OZ (80 gams) of butter
Time: 45 min
Oven: 350 ° F
Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular baking sheet (about 11 x 17 inch )
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.
Let cool and cliffs the dark chocolate in a double boiler.
Whip cream and add chocolate and mix ¾
Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.
If you wish you can fill with custard.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of the roll with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cake.
If time is short you can use the icing ready.
Let stand in refrigerator at least one hour.
Oven: 350 ° F
Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular baking sheet (about 11 x 17 inch )
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.
Let cool and cliffs the dark chocolate in a double boiler.
Whip cream and add chocolate and mix ¾
Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.
If you wish you can fill with custard.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of the roll with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cake.
If time is short you can use the icing ready.
Let stand in refrigerator at least one hour.
See the recipe in printable PDF
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