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1
Separate the yolks from the whites and set aside 4 tablespoons of sugar.
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2
Whip the egg yolks with remaining sugar, add sifted flour, baking powder and starch.
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3
Beat the egg whites with a pinch of salt and 4 tablespoons of sugar kept aside.
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4
Divide the mixture into two bowls, in one of them to sift the cocoa powder, stirring carefully.
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5
Spread on a baking sheet lined with buttered parchment paper and smooth the mixture evenly with chocolate, add the mixture also clear level and bake at 180 degrees for 15 minutes.
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6
Remove from the oven on a damp cloth, taking the wax paper used in cooking with the dark side facing the cloth, place a sheet of parchment paper on the light side that will be wrapped with care.
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7
Leave the roll in the towel after 10 minutes remove the tea towel and allow to cool completely rolled up forever.
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8
Meanwhile, prepare the ganache by melting the chocolate in a double boiler, when it is almost melted, add cream, stir and turn off the fire.
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9
Gently unroll the scroll and spread the ganache on the cookie dough.
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10
Roll over the filling and let stand in refrigerator for at least an hour wrapped in parchment paper.
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11
Cut into thick slices, dip the cake in Kroccant chocolate and allow to set in refrigerator.
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12
After a few minutes of rest in a cool place ready to be consumed.
