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1
Take the eggs out of the refrigerator just before use and separate the egg whites and yolks.
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2
Sift together the flour and cocoa.
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3
Preheat the oven to 180C.
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4
Whip the egg whites.
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5
Add the sugar in 2 goes and whip until stiff peaks form to make a meringue.
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6
Add the egg yolks into the mixture and mix in lightly until fully incorporated.
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7
Once the yolks are mixed in, sift in the flour and cocoa mixture all at once and fold in with a rubber spatula.
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8
Pour the mixture from Step 4 into a baking tray lined with parchment paper and drop it lightly onto the counter 2-3 times to remove excess air bubbles and level out the mixture.
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9
Bake in an oven preheated to 180C for 13-14 minutes and, once done, leave to cool with the parchment paper still attached.
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10
Cool the sponge inside the baking tray.
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11
Either use another baking tray on top as a lid or wait for the sponge to cool down a bit and cover with a layer of cling film.
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12
Time to make the chocolate cream.
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13
Break up the chocolate into small pieces and add to a heat-resistant container along with 30 ml cream and heat up in the microwave for 30 seconds-1 minute.
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14
Take the chocolate from the microwave and gently mix until glossy.
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15
Add 10 g sugar to the remaining 120 ml cream and whip together until stiff peaks form.
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16
Add the melted chocolate mixture from step 8 and mix together to complete the chocolate cream.
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17
Spread the chocolate cream over one side of the cooled chocolate sponge and roll.
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18
Once the cake is rolled, wrap it in cling film and leave to rest in the refrigerator for over 1 hour.
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19
This is how the roll cake looks with the parchment paper attached.
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20
It might be nice to keep the cake this way and simply wrap in cling film or wrapping and giving it to somebody as a present.
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21
By reducing the amount of cocoa from 20 g to 15 g, reducing the amount of cream and adding the lid during cooling, I managed to make this cake easier to roll.
