Duo penotti chocolate roll

Name: duo penotti chocolate roll
Cook time: 30 min
Total time: 105 min
Yield: 16
Ingredients: 8 medium sized egg; 200 g powdered sugar; 50 g unsalted butter extra for covering; 125 g wheat flour; 25 g cocoa powder; 350 g Duo Penotti Cookies and Milk

Chocolate cake in a roll with Duo Penotti.

Ingredients

Kitchen Stuff

1 felt tip pen
1 baking paper
1 baking tray
1 piping bag

Directions

Preheat the oven to 200 ° C.
First mark a 24 x 32 cm rectangle on a sheet of parchment paper and inside it every 2 cm as straight as possible diagonal lines.
Turn the paper over. Brush the baking sheet with some extra melted butter and then stick the baking paper to prevent shifting later.
Split 7 eggs. Beat 3 egg yolks, the last whole egg and the icing sugar with a mixer in 6 min. Light and airy (the rest of the egg yolks is not used).
Melt the butter and add.
Beat the egg whites in a clean bowl with the mixer with clean whisk until stiff. Spat the egg white as lightly as possible through the butter batter.
Halve the batter. Sift the cocoa powder and the flour over one half, spat it as lightly as possible and scoop in a piping bag.
Fold the rest of the flour through the other half of the batter and also put in a piping bag.
Cut the tips of the piping bags; ensure an opening of 1.5 cm. Within the diagonal lines on the baking paper, spray brown and white stripes.
Fry the cake in the oven for about 15 minutes until golden brown and done. Take out of the oven.
First put a new piece of baking paper and then another baking plate on the top of the cake.
Turn the whole over carefully and remove the old baking paper. Roll the cake from the short side and let it cool down in 1 hour.
Carefully roll out the cake and brush with the Duo Penotti, but leave 1 cm on the long sides.
Roll the cake again from a short side and cut into pieces.