Custard Pie with Chocolate Filling

Preheat the oven to 180°C (medium)

Grease a 20cm x 30cm baking dish with butter. Reserve

In a stand mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Gradually add the all-purpose flour, beating constantly, until a smooth batter forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture is creamy (approximately 5 minutes)

Remove from the stand mixer

Sift the wheat flour and salt over the batter

With a spatula, mix gently until uniform

Transfer to the reserved baking dish

Bake in a preheated oven at 180°C (medium) until the edges start to detach (approximately 20 minutes)

Let cool for about 10 minutes

Cover with a plate cloth and dust with all-purpose flour

With a spatula, release the sides and bottom of the dough

Unmold onto the plate

Prepare the filling: while the dough is baking, in a medium saucepan, combine all ingredients, bring to a boil over high heat, stirring with a wooden spoon, until a thick cream forms (approximately 1 minute)

Remove from the heat

Cover the chocolate cream with plastic wrap in contact with the surface and let cool

Spread the filling over the dough

With the help of the plate cloth, roll the roulade in the direction of length

Transfer to a serving dish and serve

160 calories per slice