Chocolate rolls

INGREDIENTS:

For the batter:

6 eggs

150 g (⅔ cup) sugar

50 g (½ cup) all-purpose flour

15 g (2 tbsp) cornstarch

80 ml (⅓ cup) vegetable oil

15 g (2 tbsp) cocoa powder

For the cream:

250 g (1 cup) hazelnut cream;

200 g (⅔ cup) melted dark chocolate.

METHOD:

1. Separate egg yolks for the egg whites.

2. Using a blender, beat egg yolks with sugar and vegetable oil until creamy.

3. Whisk egg whites until stiff peaks form.

4. Fold egg whites into the yolk mixture carefully, then sift in the flour and fold it into the batter too.

5. Divide the batter into 2 portions and mix one with cocoa powder and another with cornstarch.