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BAM Cake converter 
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Ingredients:
For the ganache:
- 100 g BAM milk chocolate
- 100 ml sweet cream
For the dough:
- 2 eggs
- 300 ml of milk
- 10 g BAM cocoa
- 100 g flour
- 20 g melted butter
For the cream:
- 250 ml sweet cream
- Ganache
For the topping:
- 100 g BAM milk chocolate
- 35 g peanuts
- BAM coconut oil
Instructions:
For the ganache :
1
Top the BAM milk chocolate with 100 ml of hot sweet cream. Stir well to melt the chocolate completely. Place the mixture in the fridge for 1 hour to set.
To prepare the dough:
1
In a bowl, whisk together the eggs, milk, BAM cocoa, flour and melted butter. Mix well to form a smooth batter.
2
Pass the dough through a sieve to remove any lumps.
3
In a frying pan, cook the batter like pancakes, but only on one side.
To assemble the roulade:
1
Place the cooled pancakes on the work surface, overlapping them a little.
2
Prepare the cream by whipping 250 ml of sweet cream to which you add the cooled ganache.
3
Spread the cream thinly over the pancakes and carefully roll them into a roll.
4
Wrap the rolls in baking paper and place in the freezer for 1 hour to set the cream.
For the dressing:
1
Melt the milk chocolate with the peanuts and a little BAM coconut oil in the microwave or over a water bath.
2
Pour the melted chocolate evenly over the cooled roulade.
Completion:
1
Chill the roulade for at least 1 hour before serving, then slice and serve.
FIT
Recommended
Gluten free
Quick desserts 
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