Oilte rectangular baking dish -heat the oven to 200 C. The eggs and sugar crash 7-8 minutes with a mixer until it turned into a fluffy cream. Sift the flour with cocoa and added to the eggs. The dough into the tin, is distributed evenly and baked for about 12 minutes. The finished base turns on another sheet of baking paper sprinkled with granulated sugar. Still warm, the base is wound together with the paper roll. When cool develops and smeared with cream. Chocolate cream is melted in a water bath. To this was added the yolks and milk. The mixture is heated gently until thickened enough to cover the opposite side of the spoon. Cool. The butter mix with sugar fluffy cream and spoon by spoon, add the chocolate mixture and alcohol. With a cream smeared the base, rolled on a roll again, top smeared with cream and fork and melted chocolate to decorate so that it looks like a stump.