Cocoa rollcake with chocolate cream

Procedure

Beat the eggs with sugar and salt until stiff. Sift the flour together with the cocoa into a bowl, add the starch and mix.

Carefully stir the oil into the egg foam and then use a rubber spatula to incorporate the loose mixture.

Spread the dough onto a baking sheet lined with baking paper. Bake in a preheated oven at 170 °C for about 20 minutes. Turn the baked and still warm cake over and let it cool.

Heat the cream and dissolve the honey in it. Melt the chocolate over a hot water bath and then combine it with the cream. Finally, season with rum and let it sit in the cold, preferably overnight.

Carefully unwrap the cake, remove the baking paper and spread the dough with cream. Roll it into a roll and put it in the refrigerator for 120 minutes.

For the icing, melt the chocolate and butter. Pour it on top of the roulade and sprinkle with chocolate shavings. Let it set and serve.