Nougat Waves

Ingredients for 1 servings:

• 4 eggs, separated
• 2 tbsp water, hot
• 125 g sugar
• 25 g cocoa powder
• 4 drops of rum flavoring
• 25 g cornstarch
• 4 drops butter-vanilla flavoring
• 150 g chocolate, dark chocolate or nougat
• 300 g cream
• 300 g cream
• 1 pack of cream stiffener
• 50 g dark chocolate
• 2 tsp Nutella
• 1 pack of chocolate (Milka Hearts Nut Nougat)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Refined Swiss roll in black and white

First, for the chocolate cream, heat the cream and melt the chocolate in it. Pour into a bowl, cover, and chill. For the base batter, beat the egg yolks with sugar and water until creamy, then sift the flour over the batter. Beat the egg whites until stiff and carefully fold in. Divide the batter in half. Fold the cocoa and rum flavoring into one half, and the starch and vanilla flavoring into the other. Fill both batters into a piping bag with a large (!) nozzle and pipe alternating thick wavy lines onto a baking sheet lined with baking paper. Bake at 200°C for about 10 minutes. Immediately turn out onto a tea towel dusted with sugar and let cool. Then whip the completely cooled chocolate cream until stiff. Spread onto the cooled sponge. Whip the cream with cream stabilizer until stiff, put about 2-3 tablespoons into a piping bag, and spread the rest over the chocolate cream. Now carefully roll up the sponge, starting from the longer side. Melt the chocolate with the Nutella and sprinkle it over the roll. Decorate with the remaining cream from the piping bag and a few Milka hearts.