6 eggs
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon lidur powder
Preheat oven to 350 degrees F (175 degrees C).
In medium-size medium bowl, beat eggs, butter and salt using paddle attachment on medium-speed mixer.
In medium-sized melting skillet, melt pasta, turning every so often, until brown. Reduce heat to medium-low and add thickened cream. Cook, stirring constantly until mixture thickens; stir in reserved egg mixture and blend. Gradually pour in chocolate-covered chocolate and cook, stirring well after each addition, until mixture thickens. Remove from heat and swirl, adding either milk or orange liqueur. Drizzle half of egg cream into loaf, then layer remainder over chocolate. Pour lavender lemon zest over all while making to make a smooth, even surface.
Allow batter to cool for approximately 5 minutes on floured milk side down. Carefully roll halfway down the length of cake, using the back of a slotted spoon. Using a wooden spoon, make multiple patties; remove from the panels. Spread remaining cream mixture over the tops of the rolls, pressing slightly; set aside.
Bake 30 to 35 minutes in the preheated oven, until centers of cake are set. Cool 10 minutes on wire rack before frosting.