Chocolate Swiss roll

Ingredients

For the sponge

• 6 eggs
• 1/8 teaspoon salt
• 6 tablespoons sugar
• 6 tablespoons flour
• 1 teaspoon baking powder

For the filling

• 200 ml whipping cream
• 2 tablespoons sugar
• 100 g Milka chocolate with raisins and hazelnuts
• 100 g plain chocolate with 40% cocoa

For the glaze

• 100 g milk chocolate
• 1 tablespoon butter
• 2 tablespoons milk

Preparation

1. Mix the whipping cream and 2 tablespoons of sugar in a saucepan. Keep it over the heat for 4-5 minutes, stirring from time to time, until it starts to boil. Take the pan off the heat, add the chocolate broken into pieces and stir until it melts. Leave the filling at room temperature for 10-15 minutes, then put it in the fridge until thoroughly chilled. 2. Preheat the oven to 170°C and line a large baking tray with baking paper. 3. Beat the egg whites with the salt until foamy. Add the 6 tablespoons of sugar and beat for 2-3 minutes on the highest speed. Add the egg yolks and continue beating. Fold in the flour mixed with the baking powder using a spatula, with gentle circular movements. 4. Pour the mixture into the tray and bake for 20-25 minutes, until the surface is lightly golden. 5. Place the sponge, still on the baking paper, on a clean, damp tea towel. Carefully roll it up and leave it to cool for 30 minutes. 6. Unroll the sponge, remove the paper and beat the cold filling until fluffy. Spread it over the whole surface of the sponge, roll it up again and chill for 30 minutes. 7. Melt the milk chocolate, butter and milk in a bain-marie for about 5 minutes, until the glaze is smooth. 8. Spread the glaze over the roll and smooth it out. Chill the roll for at least an hour before slicing.