½ cup of flour
½ cup of sugar
½ cup of chopped almonds
2 tablespoons of cocoa
2 teaspoons of instant coffee powder
2 teaspoons of baking powder
3 egg yolks
3 egg whites
2 tablespoons hot milk
1 tablespoon of sugar (in part)
1 teaspoon of instant coffee powder (in part)
1 cup of heavy cream
1 chocolate bar, crumbled.
Turn on the oven by setting the temperature to 220 ° C. Grease a baking sheet to throw and clothe two sides and bottom with parchment paper.
Sift the flour with cocoa, coffee and baking powder and keep aside.
In a bowl, whip the egg whites then add the sugar a little at a time and stir until mixture is smooth, then beat the egg yolks and add them to the egg whites, stirring for about 20 seconds; incorporate into the mixture the hot milk and sifted ingredients stirring rapidly, pour the mixture into the mold by leveling the surface well. Put in the oven and cook for 8 minutes and check the cooking by pressing lightly on the surface.
Sprinkle a sheet of wax paper with a spoon of sugar left aside, the Lie down on the baked cake and roll it back on itself, leaving it sit for about 5 minutes until it cools.
Meanwhile, whip the cream with instant coffee left out, stir in the crumbled chocolate and chopped almonds then roll out the sweet roll and spread the cream over the entire surface finally rewind and lay on a tray decorating at wish with cream and chocolate.
Preparation time: 0 hours, 50 minutes, 0 seconds