Chocolate roll with strawberries

Preheat the oven to 180 ° C. Split the eggs into two bowls. Add the caster sugar and vanilla sugar to the egg yolks. Beat the mixture with a hand mixer light yellow and airy.

Sift the cocoa over the egg yolks and spatulate carefully. In a fat-free bowl, beat the egg whites stiffly and spat through the egg yolks. Spread the batter on a baking sheet covered with parchment paper and spread out evenly.

Bake for 20 minutes in the middle of the oven. Meanwhile cut the strawberries into small pieces, leaving 8 strawberries behind for garnishing. Beat the whipped cream stiffly with the rest of the vanilla sugar.

Remove the baking sheet from the oven and allow the cake to cool for 15 minutes. Turn over on a new piece of baking paper and carefully remove the baking paper from the cake. Chop the chocolate into small pieces and put it in a saucepan.

Hang the saucepan in a slightly larger saucepan with almost boiling water and let the chocolate pieces melt (au bain-marie). Do not let water come to the chocolate, because then it will go off.

Brush the cake with the melted chocolate and let it harden a bit. Spread the cake with 2/3 of the whipped cream and spread the pieces of strawberry over it.

Roll up lengthwise, sprinkle with icing sugar, make tarts with the rest of the whipped cream with a whipped cream spray and garnish with the trapped strawberries.