The cream is prepared by 250 g butter is broken foam. Without interrupting the stirring, add the powdered sugar both yolk. Trickle flow 100 ml cold and strong espresso. roll is prepared by separate yolks from the whites of four eggs and sugar are broken. Then add to the flour, the butter, a pinch of salt and froth four egg white. The resulting dough is spread to a thickness of 1.5 cm on a buttered baking sheet in a rectangular pan. Bake 10 minutes at 180 C. The hot roll is placed on a damp cloth and pour the cooked syrup those products and 1/4 cup hot water. Smeared with some of the cream and rolled tight (with towel). Once cool, Spread top with remaining cream and chocolate spread. By means of the teeth of the fork is roughened surface of the roll in order to imitate the sheet of a tree.