Title: « Chocolate Roll Cake: An Elegant Treat for Chocolate Lovers »

1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, beat the egg yolks with half of the sugar (⅜ cup) until pale and thick. Stir in the vanilla extract.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites, then fold in the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder.
Carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel to form a spiral. Let it cool completely in this shape.
3. Prepare the Cream Filling:
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Once the cake is cool, gently unroll it and spread the whipped cream evenly over the surface.
4. Assemble the Roll Cake:
Roll the cake back up (without the towel) and place it seam-side down on a serving plate.
5. Prepare the Chocolate Glaze (Optional):
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chocolate.
Let it sit for 2 minutes, then stir until smooth and glossy.
Pour the glaze over the rolled cake and spread it evenly.
6. Chill and Serve:
Refrigerate the cake for at least 1 hour to set the glaze. Slice and serve chilled for the best texture.
Serving and Storage Tips: