Chocolate cake roll with lawyer cream

Preheat the oven to 200 ° C.

Melt the chocolate with 2 tablespoons of water in a bain-marie or in the microwave at 400 Watt. Then let it cool for about 15 minutes, and stir the chocolate mixture regularly.

Put the eggs and sugar in a bowl and beat for 10 minutes until the mixture is light and frothy.

Continue to beat and carefully pour in the melted and cooled chocolate.

Sift the flour and the cocoa powder over the chocolate mixture and fold it through.

Pour this batter onto the baking tray and bake the cake in the middle of the oven for 12 minutes. Turn the cake on a new (sprinkled with icing sugar) sheet of parchment paper on a cake rack and carefully remove the other parchment paper. Let the cake almost completely cool.

In the meantime, whisk the whipped cream together with the vanilla sugar and the whipped cream steamer until it becomes lumpy.

Mix the lawyer by spoon. Divide the lawyer's fill evenly over the cake.

Then roll up the cake with the help of the baking paper. Sprinkle the top of the roll with icing sugar and the chocolate flakes.