
A thin flexible chocolate sponge-style sheet rolled with thick chocolate milk cream.
1 cupMilk
80 gChocolate
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1 cupFlour
0.5 cupSugar
Whisk flour, 35 g sugar, and 160 ml milk into a pourable batter.
Spread thinly on a lined tray and bake at 180 C / 350 F for 12 minutes until set and flexible.
Simmer chocolate with the remaining milk and sugar for 5 minutes until thick.
Spread the cream over the warm sheet, roll gently, and rest for 10 minutes before slicing.