Chocolate Swiss Roll Cake

Preheat the oven to 180°C and place the rack in the middle position. Prepare a shallow rectangular pan by lining it with parchment paper.

Sift the flour, cocoa powder, salt, and baking powder onto a piece of parchment paper or into a deep bowl.

In a mixer bowl, place the egg whites and use the whisk attachment to beat on medium speed until stiff and doubled in volume.

In the mixer bowl, add the egg yolks, sugar, and vanilla, then beat on medium speed until the mixture becomes creamy.

Add the flour mixture and beat on medium speed until the flour disappears.

Gently fold the mixture into the egg whites using a wide plastic spoon until combined, then spread the batter evenly in the prepared pan.

Bake the cake for 15 minutes.

Remove the cake from the oven, place a piece of parchment paper on top, flip the pan immediately, remove the parchment paper from the cake, then replace it and roll the cake with the parchment paper into a log. Allow it to cool completely.

For the cream, in a thick-bottomed stainless steel pot, place the cream and heat over medium heat. Add the chocolate and stir until melted, then chill in the refrigerator until completely cold. The cream should be very cold.

Place the chilled cream in the mixer bowl with the whisk attachment and beat on medium speed for one to two minutes until stiff and doubled in volume.

For the sauce, in a thick-bottomed pot, place the cream and heat over medium heat until warm. Add the chocolate and honey, then stir until the chocolate melts and the sauce is smooth.

To assemble the Swiss roll, unroll the cake and remove the stuck parchment paper.

Using a wide plastic spoon, spread the chocolate cream over the cake and roll it up to form a tight log.

Place the Swiss roll in the refrigerator for one hour or until completely chilled.

Drizzle the chocolate sauce over the Swiss roll, garnish as desired, and serve immediately.