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Separate the egg whites from the yolks, beat the egg whites until stiff, the yolks are mixed with the sugar and vanilla sugar until they become like a cream. Add the sifted flour and cocoa together, mix well, then add the egg whites, stirring gently from top to bottom. Put the composition in a tray lined with baking paper and bake for 20 minutes on the right heat. When it is baked, put the roll sheet on a damp towel and roll it as tightly as possible, then leave it to cool.

We put the chocolate on the steam bath until it becomes like a cream, we leave it to cool a bit. Meanwhile, mix the whipped cream, then add the chocolate thinly. Mix until smooth, then put 4-5 tablespoons of ground hazelnuts, rum essence and mix lightly with a spatula. Leave a little cream for garnish and fill the chilled roll sheet with the rest.

Garnish the roll with the remaining cream and ground hazelnuts. Leave in the fridge for 2 hours.



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