PREPARATION
1. Separate the egg yolks from the egg whites.
2. Beat the egg yolks with sugar and vegetable oil using a mixer until creamy.
3. Beat the egg whites until stiff peaks form.
4. Carefully fold the egg whites into the egg yolk mixture, then sift the flour and fold it into the batter.
5. Divide the batter into 2 portions and mix one with cocoa powder and the other with cornstarch.
6. Place the white half of the batter on a baking sheet lined with parchment paper and spread evenly.
7. Bake for 5 minutes at 190°C/375°F.
8. Pour the chocolate batter over the base and spread evenly. Bake for 8 minutes.
9. Let the roll cool, remove the parchment paper, and spread the hazelnut cream over the tart base. Roll up tightly and refrigerate to set.
10. Carefully cut the roll into slices and dip each slice in melted chocolate, covering one side.
PREPARATION
1. Separate the egg yolks from the egg whites.
2. Beat the egg yolks with sugar and vegetable oil using a mixer until creamy.
3. Beat the egg whites until stiff peaks form.
4. Carefully fold the egg whites into the egg yolk mixture, then sift the flour and fold it into the batter.
5. Divide the batter into 2 portions and mix one with cocoa powder and the other with cornstarch.
6. Place the white half of the batter on a baking sheet lined with parchment paper and spread evenly.
7. Bake for 5 minutes at 190°C/375°F.
8. Pour the chocolate batter over the base and spread evenly. Bake for 8 minutes.
9. Let the roll cool, remove the parchment paper, and spread the hazelnut cream over the tart base. Roll up tightly and refrigerate to set.
10. Carefully cut the roll into slices and dip each slice in melted chocolate, covering one side.
