My Similgirelle

Photo: sunflowers8

Ingredients

80 grams flour 00

180 grams sugar

200 grams of dark chocolate

100 grams fresh cream

4 eggs

2 tablespoons unsweetened cocoa

1 tablespoon potato starch or cornstarch

1 teaspoon heaped baking powder

salt

Kroccant chocolate

Preparation

Separate the yolks from the whites and set aside 4 tablespoons of sugar.

Whip the egg yolks with remaining sugar, add sifted flour, baking powder and starch.

Beat the egg whites with a pinch of salt and 4 tablespoons of sugar kept aside.

Divide the mixture into two bowls, in one of them to sift the cocoa powder, stirring carefully.

Spread on a baking sheet lined with buttered parchment paper and smooth the mixture evenly with chocolate, add the mixture also clear level and bake at 180 degrees for 15 minutes.

Remove from the oven on a damp cloth, taking the wax paper used in cooking with the dark side facing the cloth, place a sheet of parchment paper on the light side that will be wrapped with care.

Leave the roll in the towel after 10 minutes remove the tea towel and allow to cool completely rolled up forever.

Meanwhile, prepare the ganache by melting the chocolate in a double boiler, when it is almost melted, add cream, stir and turn off the fire.

Gently unroll the scroll and spread the ganache on the cookie dough.

Roll over the filling and let stand in refrigerator for at least an hour wrapped in parchment paper.

Cut into thick slices, dip the cake in Kroccant chocolate and allow to set in refrigerator.

After a few minutes of rest in a cool place ready to be consumed.