Beat the egg whites with 2 tablespoons sugar until stiff peaks form. Set aside.

Preheat the oven to 350°F (180°C).

Whisk the egg yolks and whole eggs with 1/2 cup sugar until the mixture is pale and fluffy.

Gently fold the beaten egg whites into the egg mixture using a spatula.

Sift in the flour and cocoa powder.

Gently fold with a spatula until the batter is smooth and even.

Pour the batter onto a baking sheet lined with parchment paper or a silicone mat and bake for 9 minutes.

Remove from the oven and let cool slightly. Cover the cake with parchment paper and another baking sheet, then flip it over. Remove the parchment paper or silicone mat.

Roll the cake up in parchment paper and set aside.

Chop the chocolates and place them in a mixing bowl.

Heat the cream and pour it over the chocolates. Stir until the chocolate is completely melted.

Pour the ganache into a rectangular dish or onto a tray and refrigerate for 2 hours.

Remove the ganache from the refrigerator and stir to soften.

Unroll the cake and spread the ganache over it in a 1/2 to 3/4 inch (1-2 cm) layer (reserve the rest of the ganache for finishing).

Roll up the cake and trim both ends for clean edges.

Refrigerate until ready to serve.