◾️5 tablespoons of sugar
◾️5 tablespoons wheat flour
◾️2 tablespoons chocolate powder
◾️1 tablespoon baking powder
◾️200 g bitter chocolate
◾️300ml can of cream
◾️In an electric mixer, beat the eggs until doubled in volume.
◾️While continuing to beat, gradually add the sugar and beat until a light and fluffy mixture is formed.
◾️Turn off the mixer and sift in the flour, chocolate powder and baking powder into the mixture.
◾️Pour into a rectangular baking dish (24 x 34 cm) lined with parchment paper and place in a medium-high oven (200°C), preheated, for about 20 minutes.
◾️Remove from oven and unmold while still warm on parchment paper.
◾️In a bowl melt the Chocolate in a bain-marie and mix the cream until you obtain a homogeneous cream.
◾️Fill the roll with part of this cream, reserving about a third for the topping.
◾️Roll the Swiss roll with the help of parchment paper
◾️Cover with the rest of the chocolate cream and decorate with a fork.