Chocolate roll

A traditional dessert, homemade, easy to prepare and to great effect.

Enjoy it with a good Brachetto well cool.

Separate the egg yolks from the whites.

With a whisk, whip, the egg yolks with sugar until yellow and fluffy cream.

Carefully stir the cocoa, then diluted with the liquor.

Aside from Mount the egg whites until foamy, firmly and gently blend with chocolate mixture.

Grease well a sheet of parchment paper, place it on the plate and lie the levelling compound with a knife.

You will need to obtain a rectangle measuring about 40 cm per side.

Bake in moderate oven for about a quarter of an hour.

When the mixture is cooked, place the paper on a plane, stack the dough a wet kitchen towel and squeezed and turn the dough; remove the paper and cover the other side with the wet cloth.

Let cool.

When the dough is cold lie about half of cream it is fanned out well with the blade of a knife, then helping you with the rolled up towel himself.

Place the roll on an oval or rectangular dish and cover with the remaining cream, levelling it with the tines of a fork to form rows.

If you wish, you can garnish the cake with candied violets, or with the grain from chocolate confectionery.