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1
Leave out the eggs at room temperature.
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2
Preheat the oven to 355F/180C.
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3
Line a pan with baking paper.
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4
Combine and shift the flour and cocoa powder several times.
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5
Put eggs and sugar in a bowl and put on a bain-marie at about 140F/60C.
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6
Whisk with an electric mixer at high speed.
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7
Check the temperature of the egg mixture and when it's 97F/36C.
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8
It should feel a little warm to the touch, then remove from the bain-marie and continue to whisk.
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9
After the mixture is fluffy (about 5 minutes after the bain-marie) reduce the speed and whisk slowly for about 3 minutes.
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10
Whisk until the batter looks like the photo.
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11
It looks shinier than when you whisked at high speed.
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12
In this photo you might not see much difference, though.
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13
Change to a whisk.
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14
Add 1 tablespoon of water and whisk gently by adding water, the flour will mix in easily.
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15
Add the prepared flour in one go and mix.
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16
The oil from the cocoa powder eliminates the bubbles so whisk about 35 times.
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17
It will become shiny and thick.
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18
Pour the batter into the pan and flatten the surface with a dough scraper.
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19
Bake in oven at 355F/180C for 12 minutes.
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20
After baking, remove from the oven.
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21
Drop the pan on the cooling rack from 20 cm high to prevent shrinking.
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22
Peel off the baking paper, wrap the spongecake with cling film and lay on a cooling rack.
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23
Put into a large plastic bag with the rack and cool down completely.
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24
Meanwhile, make the chocolate whipped cream.
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25
Heat the heavy cream until it is just about to boil.
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26
Add chocolate and melt.
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27
Mix with a rubber spatula.
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28
Chill Step 14 in iced water.
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29
When it is cool, whip the cream until the cream forms a thick ribbon when the whisk is lifted.
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30
It will suddenly harden when you add the chocolate, so mix slowly.
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31
After the spongecake has cooled, slice off the edge at the far end diagonally to let the joint stick more nicely.
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32
Spread the cream on the baked side of the spongecake.
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33
Put more cream towards your end and less cream towards the far end.
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34
Roll up the spongecake and place the rolled spongecake with the edge facing down.
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35
Wrap the swiss roll with cling film and chill in the fridge for at least one hour.
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36
After chilling, slice with a warmed knife.
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37
Every time you slice, clean the blade.
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38
It is the easiest way.
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39
I decorated it a to look a little fancy.
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40
I sprinkled gold leaf sugar on top.
