Rocambole with Damask and Papoula

Preheat the oven to 400°F (hot)

Grease a 31 cm x 45 cm baking dish and line it with parchment paper

Prepare the dough: in a mixer, beat the eggs with the flour until doubled in volume and form a clear mixture (about 10 minutes)

Gradually add the whole wheat flour and dark chocolate chips, sifted together

Add the melted butter and papoula seeds and mix

Place the dough in the prepared baking dish and bake at 400°F until it starts to come away from the sides (about 10 minutes)

Remove from the oven and let cool slightly

Turn out onto a floured cloth or paper, removing any excess parchment paper

Roll up with the help of the cloth or paper, forming a log

Let cool to retain its shape

Prepare the filling: in a medium saucepan, bring the damask and water to a simmer over medium heat

Process the mixture through a processor or blend slowly until it forms a paste

Unroll the log and spread the damask filling evenly on top

Roll up again and reserve

Make the topping: in a refractory bowl set over a saucepan of simmering water (do not let boil), melt the chocolate, stirring gently

Cover the log with the melted chocolate, cut into slices, and serve at room temperature

349 calories per slice