Combine chocolate, milk and butter, and melt them down over boiling water. Add 30g sugar to the yolks and whisk it until it becomes heavy& pale. Then add our previously mixed chocolate batter. Sift some flour and cocoa powder into the bowl and whisk

Refrigerate the whites until they're on the verge of freezing. After that raise the egg whites a little and add 30g of sugar to make meringue.

Add 1/3 of the meringue to the chocolate and flour mixture and again mix it all together. Remember to mix from the bottom up and don't directly mix the cream.

Pour in baking pan and taping can remove air bubble in the batter. Bake 356 Fahrenheit degree in 13-15 minutes. (For it not be underbaked in some spots, take it out in the middle of the session and turn it over.)

Once it has cooled down, we'll coat it with any flavor syrup your choice (or plain sugar syrup or jam)

Heat up 100ml fresh cream in low heat until it appeared liltle bubble at the edge, combine the heated fresh cream with the chocolate mixture. Whipping 100ml cream and sugar until liquid peek(around 6 minutes) and then pour chocolate mixture into it until firm &soft peek

Put cream on top the cake about 2-3inch thick and starting to roll it. Rolling tighly and gently. Let it sit in refrigerator until cold

To make chocolate ganache, boiling 150ml fresh cream turn off the heat and mix it with the same amount of chocolate. Make sure the chocolate coating is at 86 Fahrenheit degree and then pour it all at once on the roll.

Spinkle some cacao nip, chocolate etc. Leave it to harden a little in the refrigerator.Once it has properly hardened you'll be able to cut it.