Preparation time: 30 min + 1 hr to cool
Cooking Time: 20 min
Serving: 12

Ingredients

5 eggs
1 tsp vanilla powder
½ cup sugar, powder

¾ cup all-purpose flour
1 dash of salt

Cooking spray
1 tbsp all-purpose flour

Cream
1 ½ cup chocolate chips
200 ml 4% cream
1 tsp cornstarch

Stuffing:
4 tbsp walnut finely crushed.

Method of Preparation

In a large bowl, mix the eggs, vanilla and sugar for 4 minutes or until mixture thickens.

Mix flour with the salt and gradually add to the egg mixture and mix slowly with a large wooden spoon from down to up so that the batter remains thick.

Spray a rectangular baking pan (40 x 25 cm) with the oil and sprinkle the flour evenly.
Pour the batter and smoothen the surface. Bake the cake in a preheated oven (200 °C) for 15 min or until well baked.
Remove the pan from the oven and with a knife, pace all along border in order to transfer cake into a large plate or on a clean cutting board covered by a kitchen cloth. Set aside to cool.

In a pot, add the chocolate chips and stir continuously under a low fire until it melts completely.
Add the cream and stir continuously until homogenous creamy-texture is obtained.
Pour the chocolate cream in a bowl to use as a topping and keep around ½ cup in the pot to use as a stuffing.
Dissolve the cornstarch with little water and add to the remaining chocolate in the pot. Stir continuously under low heat until it thickens a bit.

Pour the chocolate cream filling on the baked cake and spread with a knife.
Sprinkle with the chopped walnut. With the use of the kitchen cloth under the cake, roll the cake by pressing firmly on the side until a complete roll is obtained.
Decorate with the chocolate topping using a knife until all surface is cover.
Cool in the refrigerator for 1 hour at least before serving.
Cut into 12 equal pieces.

Serve cold.

Nutritional value per person
Energy (calories): 220
Cholesterol (milligrams): 90
Fats (grams): 11
Starch (grams): 30
Proteins (grams): 5
Fibers (grams): 2

Benefits: Moderate in calories.