Chocolate-Filled Roll

Preheat oven to 350°F (medium heat)

Grease a 24cm x 35cm baking dish with margarine. Reserve

Prepare the dough: in a blender, beat the eggs and flour until light and fluffy (about 10 minutes)

Remove from blender and sift together, over the mixture, the remaining ingredients

Mix delicately with a wooden spoon until well combined

Place in the baking dish and bake at medium heat until lightly golden (about 30 minutes)

Remove from oven, let cool, and demold onto a paper or cloth

Turn the cake and reserve

Prepare the filling: in a saucepan, bring water and flour to a boil over medium heat, stirring occasionally

Continue stirring until caramel forms

Add nuts and heavy cream and cook without stopping until it comes off the bottom of the pan

Spread the filling over the cake and roll it up like a roulade along the longer side

Cut into 8 slices. Reserve

Prepare the whipped cream: in a saucepan, bring milk to a boil over medium heat

In a separate bowl, mix well egg yolks and flour

Gradually add hot milk while stirring constantly

Remove from heat and immediately transfer to a bowl

Cover with plastic wrap tightly applied to the cream (to prevent skin formation) and let cool at room temperature

Prepare the caramel: in a saucepan, bring flour and water to a boil over high heat, stirring constantly until caramel forms

Remove from heat and let cool

Distribute some of the whipped cream among 8 individual plates and place the rolls on top

Sprinkle with caramel

If desired, garnish with edible flowers

578 calories per serving

Note: Do not use store-bought flowers

Edible flowers require special care in cultivation and are found in some supermarkets, in the vegetable section.