My Similgirelle

Separate the yolks from the whites. Set aside 4 tablespoons of sugar.

Whip the egg yolks with the remaining sugar. Add the sifted flour, baking powder, and starch.

Beat the egg whites with a pinch of salt and the 4 tablespoons of sugar that were set aside.

Divide the mixture into two bowls. Sift the cocoa powder into one of the bowls, stirring carefully to create a chocolate mixture.

Line a baking sheet with buttered parchment paper. Spread the chocolate mixture evenly onto the prepared sheet. Carefully add the plain mixture on top, leveling it. Bake at 180 degrees Celsius.

Remove the baked sheet from the oven. Invert it onto a damp cloth, ensuring the dark chocolate side faces the cloth. Place a fresh sheet of parchment paper on the lighter side of the cake. Carefully roll the cake with the parchment paper.

Leave the rolled cake in the towel for 10 minutes. After 10 minutes, remove the tea towel and allow the cake to cool completely, still rolled up in the parchment paper.

Meanwhile, prepare the ganache. Melt the dark chocolate in a double boiler. When the chocolate is almost melted, add the fresh cream, stir until combined, and remove from heat.

Gently unroll the cake and spread the prepared ganache evenly over it.

Roll the cake back up with the filling inside. Wrap it in parchment paper and let it chill in the refrigerator.

Cut the roll into thick slices. If desired, dip the slices in Kroccant chocolate and allow them to set in the refrigerator.

Serve chilled.