
Ingredients:
- 4 eggs
- 100g sugar
- 30g all-purpose flour
- 20g cocoa powder
- 50ml oil
- pinch of salt
- 250g ricotta
- 80g BAM pistachio spread
- 350ml whipping cream
- 2 tablespoons powdered sugar
- 200g BAM dark chocolate
- chopped pistachios
Instructions:
1
In a bowl, mix ricotta with sugar and pistachio spread. When the mixture is smooth, gradually add the whipped cream and stir from the bottom up. Place the mixture in the refrigerator.
2
Separate the egg whites from the egg yolks and whisk them with the sugar and a pinch of salt until stiff. Add the egg yolks and continue mixing. Finally, pour in the oil and mix again.
3
Sift the flour and gently fold in the cocoa. Add to the previously prepared mixture with the eggs, sugar, oil and salt.
4
Pour the mixture evenly onto a baking tray (the ingredients are suitable for a 37x30 cm baking tray) lined with baking paper. Bake for 9 minutes in an oven preheated to 190 °C.
5
Once cooled, the roulade can be topped with chocolate ganache and sprinkled with chopped pistachios.