Pancakes

• 3 eggs
• 220 ml milk
• 115 g flour
• 35 g cocoa powder
• 75 ml boiling water
• 35 ml oil

Beat the eggs, add the milk and water, then add the dry ingredients. Mix until combined and use the batter to make 10 pancakes.

Filling

• 2 packets caramel pudding mix
• 200 g butter
• 600 ml milk
• Casa Folino Salted Caramel Cream

Cook the pudding with the milk, then let it cool. Add the butter and cream, and mix until smooth. Use the filling to fill the pancakes.

Arrange the pancakes one on top of another, as shown in the video, leaving about a 3 cm gap between each pancake. Arrange all 10 pancakes in the same way, then carefully roll them up into one large roll.

Wrap the roll tightly in plastic wrap and place it in the freezer for about 1 hour, so it can firm up and hold its shape.

Chocolate Ganache

• 200 g dark chocolate
• 200 ml heavy cream
• 70 g chopped hazelnuts

While the roll is chilling, prepare the ganache. Melt the chocolate with the heavy cream until smooth.

Remove the chilled roll from the freezer, pour the chocolate ganache over it, and sprinkle with the chopped hazelnuts. Place it in the refrigerator for about 15 minutes to allow the topping to set, then slice and enjoy!