INGREDIENTS
5 large eggs, separated;
160 g (1 ¼ cup) all-purpose flour;
160 g (¾ cup) sugar;
120 g (⅔ cup) chocolate chips;
500 g (2 cups) hazelnut paste.
METHOD
Beat the egg whites until they form stiff peaks. Beat the egg yolks with the sugar until they whiten. Add flour and whisk to combine.
Gently fold the whipped egg whites into the batter, then add the chocolate chips. Spread the dough on a baking sheet lined with parchment paper and bake at 180°C/350°F for 10-12 minutes.
Spread the hazelnut paste on top of the hot cake and roll gently. Let cool completely before slicing
