Dulce de Leche Rolls with Chocolate Ganache

In a bowl, combine the whole eggs, honey, and sugar. Beat the mixture until it reaches the 'ribbon stage' where the batter holds its shape briefly when drizzled.

Gradually sift in the flour and gently fold it into the mixture using a spatula with circular, folding motions to maintain the airiness.

Pour the batter onto a baking tray lined with greased parchment paper and lightly dusted with flour. Spread the batter evenly using a spatula.

Bake in a preheated oven at 200°C (390°F) for 10 minutes. Once baked, remove from the oven and let it cool slightly on a clean, damp kitchen towel or parchment paper sprinkled with a bit of sugar. Carefully peel off the attached parchment paper.

Spread the dulce de leche evenly over the surface of the pionono.

Roll the pionono from one long edge toward the center. Repeat the process from the opposite edge, creating two rolls that meet in the middle. Cut the pionono lengthwise down the center to separate the two rolls. Finish rolling each half into a tight spiral.

Wrap both rolls in parchment paper and refrigerate for two hours.

In a saucepan, heat the fresh cream over medium heat. Once it begins to boil, add the semi-sweet chocolate, chopped into small pieces. Stir until the chocolate is fully melted and incorporated.

Add the butter and mix well until smooth. Remove from heat.

Cover the rolls completely with the ganache, ensuring they are fully coated. Allow them to cool and set.

Slice the rolls into 2 cm wide pieces.