How to make
In a bowl, beat the eggs and sugar with a mixer until a thick foam is obtained.
Sift the flour with the vanilla and add it in portions to the beaten eggs.
Separate a few tablespoons from the whipped mixture in two bowls. Color one of the separated mixtures with a darker cocoa and color the other one with a lighter color.
Line a large baking tray with a piece of baking paper. Fill a piping bag with the lighter mixture and make irregular circles of different sizes.
Go along their edges with the darker mixture. Place the pan in an oven preheated to 390°F (200°C) and bake the patterns for 2 minutes. Take out the pan and pour the remaining mixture over the patterns.
Bake the roll at 390°F (200°C) for 5 minutes. Turn the finished roll over onto a towel and roll it up. Leave it to cool down.
While the sweet roll is cooling, make the cream. Pour the milk into a small saucepan. Add sugar, egg yolks and starch. Put the dish on a heated hob and start stirring immediately with a wire whisk until the cream thickens.
Remove the finished cream from the heat. Add the broken chocolate and stir vigorously until a smooth mixture is obtained.
Unroll the cooled roll, spread it generously with the cooled chocolate cream and roll it up again.
Cool the roll with leopard print and chocolate cream very well before cutting it.
Enjoy!
