For the sponge cake:
5 eggs
5 tablespoons sugar
2 tablespoons flour
2 tablespoons cocoa powder
For the cream:
150 g butter
2 egg yolks
2 tablespoons flour
300 ml milk
3/4 cup sugar
Cherry syrup or jam to taste
Making the Chocolate Roll.
Preheat the oven.
Carefully separate the egg whites from the yolks.
Whip the egg whites until stiff. Gradually add half the sugar and continue whipping the whites with a mixer or blender.
In a separate bowl, combine the yolks with the remaining sugar and whip well using a mixer or blender.
Gently fold the whipped yolks into the egg whites, mixing from the bottom up with a spoon to avoid deflating the whites.
Sift the flour and cocoa powder into the mixture in small portions, gently folding until the batter is uniform.
Line a baking sheet with parchment paper.
Pour the chocolate batter onto the prepared parchment.
Place the baking sheet on the middle rack of the oven.
Bake at 180 degrees Celsius (about 350 degrees Fahrenheit) for approximately 15 minutes (baking time may vary depending on your oven).
Do not open the oven!
Once the sponge cake is ready, remove it from the oven.
Quickly roll the cake into a log (I roll it up with the parchment paper).
Leave the rolled cake seam-side down and cover it with a towel until it cools.
Making the Cream.
In a bowl, whisk the egg yolks, sugar, 2 tablespoons flour, and 1/2 cup cold milk until smooth.
Gently bring the remaining milk to a boil, then reduce the heat and slowly pour the yolk mixture into the milk in a thin stream, stirring constantly to prevent burning.
Let the custard cool.
Whip the butter with a mixer.
Gradually add the cooled custard to the butter, starting with 1-2 tablespoons at a time, then increasing to 3-4 tablespoons toward the end.
Continue whipping until well combined.
Finally, add cherry syrup or jam to taste.
Assembling the Roll.
Carefully unroll the cooled sponge cake and remove the parchment paper.
Lightly soak the sponge with syrup.
Spread the cream over the chocolate sponge and gently roll it up again.
