Rocambole de Chocolate and Nozes

Preparation Method

MASSA
1. In a mixer, beat the eggs, vanilla extract and sugar for 12 minutes or until they double in volume and form a cream.
2. Remove from the mixer and, using a hand whisk, gradually add the traditional All Day flour, mixing well.
3. In a rectangular baking dish measuring 40 x 30 cm, smooth and lined with baking paper, bake the dough well leveled in a preheated oven at 200ºC for 7 minutes.

RECHEIO
4. In a saucepan, combine all the ingredients and, over a low heat, cook, stirring constantly, until it comes away from the bottom of the pan.
5. Remove from the heat and set aside.

COVERY
6. Melt the chocolate in the microwave and set aside.
7. Whisk all the ingredients (except the chocolate) together.
8. Then add the melted chocolate and beat until smooth.

MONTAGE
9. Sprinkle sugar all over the baked sponge cake.
10. Unmold it onto a sheet of baking paper or clean cloth, remove the baking paper from the sponge cake and spread the walnut filling over the entire surface.
11. With the help of the parchment paper or cloth, roll up the roll, pressing it down enough to make it firm.
12. Wrap the roulade in the parchment paper and leave to firm up for 1 hour.
13. Remove the paper and place on a platter.
14. Place the filling in a piping bag fitted with a smooth nozzle and cover the roulade by forming small circles over the entire surface.
15. If you prefer, spread the icing with a spatula, smooth it well and then, with the tip of a fork, pull the cream horizontally over the entire surface.