Preparation

• Let’s start by preparing the Nutella cream for the cocoa roll.

  Directly in the saucepan we’ll put on the fire, combine sugar and cornstarch, mix them and gradually add some milk.

  Before adding more, blend what you’ve already added using a hand whisk or a wooden spoon.
  

  
  
  Once done, thicken the cream on the fire until it reaches a boil, stirring continuously.
  
  

  Then remove from the heat and, while the cream is still warm, add the Nutella and mix well.

  Transfer it to a bowl and let it cool covered with cling film in contact.

  
  
  Now let’s prepare the cocoa sponge cake.

  Sift the flour with the cocoa.

  Beat the egg whites until stiff and mix the yolks with sugar and vanillin.

  Combine the egg whites with the yolks and fold them gently with a spatula from bottom to top.

  
  
  Then add the sifted flour with cocoa, the oil, and the level teaspoon of baking powder, continuing to mix.
  

  Pour the mixture onto a baking tray covered with parchment paper and bake at 350°F for about 8 minutes in the center of the oven in static mode.

  The roll should stay in the oven just long enough to cook while maintaining its softness.

  Once out of the oven, detach it from the parchment paper by turning it over onto a surface and then rolling it immediately on a clean sheet of dampened and squeezed parchment paper.

  Start from the narrower side, to utilize the longer side of the rectangle for rolling, let it cool slightly.

  Then remove the sheet and sprinkle the inside surface with the cream briefly whipped with the electric whisks.

  As you spread the cream, gradually give it the shape of a roll again.

  If you want to enjoy it at its best, wrap the filled roll with cling film and keep it in the fridge until it’s time to serve it.

  Finally, sprinkle unsweetened cocoa on top and slice it, our cocoa roll with Nutella cream is ready to be enjoyed.