3 small swiss
0.33 sachet of yeast
1 C. c. vanilla
To melt chocolate.
Whisk the Swiss rolls and the sugar.
Add vanilla, eggs and whisk.
Add flour and baking powder, mix.
Finally, stir in the melted chocolate.
Pour into a round mold 20 cm in diameter, and cook for 15 to 20 min at 180°C. The blade of the knife stuck in the cake comes out dry.