Chocolate roll

Preparation:

1. For the sponge cake: beat the eggs with a mixer until stiff peaks form ~ 5 min.

2. Add the flour, cocoa, baking powder and sweetener. Mix to avoid lumps.

3. Pour onto a baking sheet, shape into a square (~ 23 * 23 cm, DO NOT spread very thinly).

4. Bake for 7-10 min. at 200 C.

5. Remove from the oven, place on a towel, roll up the roll together with the towel and leave to cool.

6. For the cream, mix all the ingredients until smooth.

7. When the roll has cooled, carefully unroll it, spread a thick layer of cream and roll it back up.

8. For the glaze, heat the cream to boiling and immediately remove from heat. Pour the hot cream over the chocolate, let it sit and stir until it is smooth.

9. Brush the roll with a layer of glaze. Refrigerate for 1 hour.

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Delicious!