Chocolate Swiss Roll Cake

Ingredients:

FOR THE CHOCOLATE CAKE:
Butter, For Greasing
1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
1/3 cup All-purpose Flour
1/4 teaspoon Salt
4 Large Eggs
1/2 cup Granulated Sugar
4 Tablespoons Unsalted Butter, melted

FOR THE CREAM FILLING:
1 cup Heavy Cream
1/4 cup Sugar
1 teaspoon Vanilla Extract
FOR THE CHOCOLATE GANACHE:
4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
1/2 cup Heavy Cream
1 Tablespoon Milk

Directions and Steps:

To influence the chocolate to cake, preheat the broiler to 425ºF. Place a bit of material paper or a silicone tangle on a 17x12 sheet dish, and rub spread on it to oil.

In a substantial bowl, rush to join the cocoa powder, flour, and salt.

Convey an inch of water to a stew in a medium pan. Join the eggs and sugar in a heatproof glass bowl, at that point put over the stewing water (ensure the water doesn't touch the bowl). Utilizing a hand blender, beat the eggs and sugar together finished medium speed for around two minutes, until the point that the eggs are thick, light yellow, and warm to the touch (on the off chance that you have a thermometer, you need the eggs to be around 120ºF. On the off chance that you don't have a thermometer, simply touch the blend with your finger sometimes until the point that it feels like hot faucet water).

Expel the egg bowl from the warmth and keep beating at medium fast for an additional 3 minutes, until it's thick and breezy, and has achieved the strip organize. That implies when you drag and shower a spoonful of the fluid, it shouldn't settle once again into the fluid for a decent 5– 10 seconds. Blend in the liquefied spread.

Add the dry fixings to the blend, and tenderly overlap it into the eggs with a spatula, working rapidly. Spread the hitter onto the buttered material or silicone tangle, leaving an inch from the edges. Prepare the cake for 5– 6 minutes, until springy to the touch.

Place a bit of material paper on a level surface and sprinkle delicately with cocoa powder. Flip the cake onto the material, at that point evacuate the material or silicone tangle that the cake prepared on. Delicately roll the cake up into a log while it's still warm. This resembles muscle memory for the cake, and it will roll simpler again later.

To influence the filling, to join the overwhelming cream, sugar, and vanilla concentrate in an expansive bowl, and whip with a hand blender to solid tops, around 5 minutes on medium speed.

Unroll the cooled cake, at that point spread the cream all finished, leave a 1-inch outskirt around all edges. Roll the cake up delicately (deserting the material paper), at that point put on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second interims, blending after each time, until consolidated. Include the tablespoon of drain, which will give a more pourable consistency. Pour the chocolate ganache equally finished the cake, at that point refrigerate for 20 minutes before serving, so the ganache can solidify.

The cake is presently prepared to be cut and served. Appreciate