No Baking Chocolate Roll 300 grams of dry biscuits (Oswego) 40 g caster sugar 90 ml milk 30 ml of vegetable oil 30 g unsweetened cocoa 2 T rum nutella to taste Chop cookies in food processor until fine meal. Add other ingredients and knead the dough until forms a ball. Refrigerator for 11/2 hours. Place dough between two sheets of parchment paper and roll out, about 1inch. Spread with Nutella and roll into log, jellyroll style. Refrigerator for 1 hour before cutting into slices.
TORTA CUOR DI MELA CON AMARETTI (con o senza Bimby)