Homemade Chocolate Swiss Roll

Preheat the oven to 180°C and set the middle rack. Prepare a shallow rectangular baking tray and line it with parchment paper.

On a piece of parchment paper or in a deep plate, sift the flour, cocoa, salt, and baking powder.

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

In the mixer bowl, add the egg yolks, sugar, and vanilla, and 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 with a wide plastic spoon until combined, then spread evenly in the baking tray.

Bake the cake for 15 minutes.

Remove the cake from the oven, place a piece of parchment paper on top, flip the tray immediately, remove the parchment paper from the cake, put it back on, roll the cake with the parchment paper into a log, and let it cool completely.

For the cream sauce, in a thick-bottomed stainless steel pot, place the cream, heat over medium heat, add the chocolate, and stir until melted, then chill in the refrigerator until very cold.

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

For the chocolate sauce, in a thick-bottomed pot, place the cream, heat over medium heat, add the chocolate and honey, and stir until melted and smooth.

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

Using a wide plastic spoon, spread the chocolate cream evenly over the cake, then roll it up tightly to form a log.

Chill the Swiss roll in the refrigerator for one hour or until completely cold.

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