Snickers roll

Preparation steps

• Before preparing the biscuits, turn on the oven to 180 degrees. Coat the baking tray (30x40) with oil or butter, put baking paper, which is additionally coated with a little butter and sprinkle with about one tablespoon of cocoa powder.
• Using a hand mixer, whisk the egg yolks with the sugar at maximum speed until the mixture becomes thick and pale yellow. Then add 2 tablespoons of cocoa, salt, coffee and vanilla extract. Mix everything once more until the ingredients are well combined. Clean the mixer, then beat the egg whites until stiff. Gently stir in the beaten egg whites, one by one, into the first mixture. Spread the dough evenly in the pan and bake at 180 degrees for 20 minutes. You will know that the biscuit is done if it slowly returns to its initial height after a light touch.
• Sprinkle a clean kitchen cloth with 40g of cocoa powder. After removing the biscuit from the oven, cool it for a few minutes and separate the edges with a knife, then carefully transfer it to a kitchen towel and remove the baking paper. Carefully roll it up along with the cloth and allow it to cool completely.
• Prepare the cream while the biscuit is baking. Mix the cream cheese with the peanut butter, then add the powdered sugar and mix well until everything is combined. Add the vanilla extract and half-whipped sweet cream and mix once more until you get the desired density. At the very end of the preparation, mix in 100g of finely chopped mini snickers chocolates and put the first cream in the fridge while you prepare the chocolate cream.
• Chop the chocolate as finely as possible and heat the cream almost to boiling. Pour the cream over the chocolate and mix well until all the chocolate has melted and everything is combined. Cool to room temperature, then place in the refrigerator. While it cools, prepare the rest, and when it cools, mix the cream with an electric mixer until it becomes firm and coat the roll with it.
• When you have prepared everything, slowly roll out the roll and apply the cream on it, leaving a small part without grease along the edges. Roll it up again, and place the side where the biscuit ended up on the base. Coat it with chocolate cream, then pour over the melted chocolate envelope and sprinkle with the remaining snickers. Instead of chocolate cream, you can also pour chocolate ganache over the roll.