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Dough: 6 eggs, 110g plain flour, 120g powdered sugar, 10g cocoa.

Cream: 2 tablespoons cocoa, 250g mascarpone, 250ml cream 30%, 2 to 3 tablespoons powdered sugar / according to taste /.

We will need another 30g of butter and 100g of chocolate pieces, or grated chocolate.

Procedure: put baking paper on a baking sheet, spread it with melted butter, put the baking sheet aside and prepare the dough.
Separate the egg yolks from the egg whites. Mix the yolks with 120 g of powdered sugar. Whip the egg whites and mix with the mixed egg yolks. We mix well. Add plain flour, 10g cocoa and mix well. Pour the dough onto the prepared baking sheet and spread evenly. Bake in a heated oven at 160 ° C for about 10 to 12 minutes (as needed).
We also roll up the baked, still hot corpus with paper and let it cool down.
Prepare the cream: Mix the cream and mascarpone together, add 2 tablespoons of cocoa and 2 to 3 tablespoons of sugar and whisk. We store in the cold.
Remove the paper from the cooled roulade, gently level the roulade and apply the prepared cream / leave a little cream to spread the roulade /. We roll the roulade, apply a thin layer of cream and wrap it in pieces of chocolate or grated chocolate. We will put the roulade prepared in this way in the cold, it will be better cut. We wish you good taste.
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