* For the roll:
* 4 eggs
* 4 tablespoons sugar
* 4 tablespoons flour
* 2 tablespoons oil
* 2 tablespoons Nesquik
* 1 teaspoon baking powder
* free of rum
Separate the egg whites from the yolks and beat them hard, like meringue, with a pinch of salt. Add the sugar and mix until you get a shiny meringue. Rub the yolks well with the 2 tablespoons of oil and add them over the egg white foam. At the end we incorporate the flour mixed with the baking powder and the Nesquik. Homogenize, stirring gently.
Pour the dough into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat, until it starts to come off easily from the edges, about 15 minutes.
* For the cream:
* 100 g chocolate with mint cream
* 150 ml liquid cream
Melt the chocolate together with the liquid whipped cream, over low heat or on a sea bath. Bring to the boil, remove from the heat and mix. Refrigerate until completely cooled and begins to harden.
* For decoration:
* 100 ml whipped cream
Turn the top over on another piece of baking paper sprinkled with caster sugar and roll carefully. Leave for a few minutes, until it cools down a bit. Unroll, grease with cream in an even layer and roll again. Put on a plate and refrigerate for at least 1 hour.
Garnish with whipped cream and portion as desired.