4 eggs
120 g of sugar
120 g of all-purpose flour
Confectioner's sugar
Filling
500 g of milk chocolate chips
1/2 cup of heavy cream
4 eggs
120 g of sugar
120 g of all-purpose flour
Confectioner's sugar
Filling
500 g of milk chocolate chips
1/2 cup of heavy cream
Separate the whites from the yolks
Beat the whites until stiff and set aside
Beat the yolks with the sugar until light and fluffy
Add the flour and incorporate one-third of the whipped whites, mixing well
Add the remaining whites and mix delicately with low to high movements
Place in a 20 cm x 30 cm baking dish lined with parchment paper
Bake at 180°C for 15 minutes
Remove from the oven still warm and place on a lightly floured cloth
Roll up like a rocambole and let it sit for a few minutes before unrolling
Filling
Melt the chocolate in a double boiler and mix with heavy cream
Refrigerate until firm, then beat in a mixer until creamy
Open the rocambole, fill with half of the filling and roll up again
Cover with the remaining filling.
