Jaffa rolat

Needed for bark:
4 eggs
100 g of soft white flour
4 flat cocoa pots
1 pack (10 g) of baking powder
140 g of sugar
1 spoonful of hot water

• 1 dl of milk or pomegranate juice (what would yogurt say);)
  filling:
  400 ml milk
  5 sugars of sugar
  40 g of density
  100 g of chocolate
  100 g butter
  1 vanilla sugar scoop
  1 pie of sour cream
• dairy jam (approx. 100-150 g)
  For glaze:
  100 g of chocolate
  2 cups of oil
  1 full of sour cream saucepan
  

Preparation
First
There is no picture of preparation because it hates me. This does not happen often, but this is what hated me today. I will not apologize, it hates me particularly;)
Second
First fill the fil, the dark will cool down as the crust prepares. Heat 3 dl of milk, especially mix sugar, vanilla sugar and dill and add the remaining decilitre of milk. Everything pours out to be slick dense, like pudding. Add the chocolate and mix until it is completely dissolved and leave to cool. Keep it from time to time to keep the cover on the surface or cover the tape with the foil.
Third
Separate the egg whites. Sprinkle flour with baking powder and cocoa butter, smear sugar. Rinse to heat up to 180C. A large fleece of sand smoke. 35x45 m coat with baking paper. And go into action ...
4th
First taste the bell pepper well, then add the sugar and mutilate to make the slices bright and firm. Add the egg yolk and add a mixture of flour and cocoa. Finally add one spoonful of hot water. Almost the text is great and tasty. Extract it into a fertilizer, put in a heated rennet and bake for 15-20 minutes, check with a toothpick if it is over. Take it out of the fertilizer and put it all over with paper. Let it cool down completely.
5th
Shake 100 g of butter at room temperature and add the chips to the cold spoon. In the end add 1 large spoon of acidic pavilions.
6th
Roll away carefully and remove from the paper. Crout mildly soaked with milk or juice from ripening. Coat the chocolate coat. At one end of the roll, with a full length, pour the almond garlic well. Introduce the rotor so that the jam is in the middle.
7th
Lightly dissolve 100 g of chocolate with 2 teaspoons of oil, add the sour cream, mix well to unite and then pour over. Allow it to cool down well and reach for pre-serving.