Grease a tray of 38x25 cm and 2.5 cm high. Also greased baking paper of the same size.
Put the egg whites in a mixing bowl (the egg whites should be at room temperature).
In a large bowl, whisk the egg yolks until they are fluffy and add 1/2 cup of sugar. It should be fluffy and light yellow.
Mix the flour, salt, cocoa and add little by little to the yolk mixture. Stir well.
Beat the egg whites with an electric mixer for a few minutes and add the cream of tartar. Continue beating until peaks form. Slowly add the remaining sugar.
With enveloping movements mix the egg whites to the chocolate mixture. Be careful to move it a little so that the egg whites are not lowered.
Put the mixture on the greased tray and cover the entire mold well.
Bake at 180 degrees for 12-15 minutes.
Remove from the oven and let cool for 5 minutes before unmolding on a kitchen towel sprinkled with icing sugar.
Peel off the baking paper and roll up on the towel (roll up from the boy side first).
Let the rolled cake cool on the towel for another few minutes.
For chocolate bitumen: Beat 3/4 of butter stick until acremar, add sifted glass sugar with cocoa, 1 egg, milk or rum and a tablespoon of vanilla.
Unroll the cake and fill with the prepared chocolate bitumen. Re-roll and cover all the cake with chocolate bitumen.
With a fork, make lines like trunk and decorate with dry leaves to look like a trunk.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: