Beat the egg whites until they form a foam (with the mixer) ;

Add the sugar and beat until dissolved (with the mixer) ;

Add the yolks and mix with a spoon from the bottom up;

Add salt backing powder and orange essence and mix from the bottom up with a spoon;

Mix the flour with the cocoa and add over the composition and mix lightly with the spoon from the bottom up;

Place in a normal rectangular tray on backing paper and bake for 30 minutes at 180° ;

When it is ready remove the top with backing paper and roll easily;

Leave to cool and make a cream ;

The cream is steamed (a pot with a little boiled water and an stainless steel bowl on top)

Put double cream in the stainless steel bowl and let it heat up;

When the double cream has warmed up, add the chocolate and leave until it melts well;



Refrigerate for 2 hours to cool well and then mix and add the ground walnuts ;

The countertop that was rolled open it easily and spread the cream on the whole surface then roll it back;

For a beautiful glaze put in a bowl on the fire 15 gr butter, 1 tablespoon double cream and chocolate and let it melt;

Pour the icing over the roll and decorate according to your preferences and put it in the fridge for 2-3 hours then it can be cut and served.