110 grams of Hong Kong flour
180 grams of sugar
10 grams of Nespray milk flour
10 eggs (with just 5 yolks added)
4 tablespoons of Golden Churn Butter (melted)
1 teaspoon of baking powder
1 tablespoon of Sponge Cake Stabiliser
1 teaspoon of Vanilla Essence
1 teaspoon of Chocolate Emulco / Chocolate Paste (cream)
1 bottle of Nutella Chocolate
---> Separate mixed ingredients into three: two added with Chocolate Emulco / Chocolate Paste (cream); having one of them darker in colour (for decoration).
---> Spread Nutella Chocolate cream. Thickness?? As wished. The thicker the tastier :)
---> Fold the cake, meeting at both ends. Wrap then freeze in refrigerator before serving.