To make the cake roll: Separate 4 eggs, placing the whites and yolks in separate bowls. In a mixing bowl, combine the yolks with the granulated sugar. Gradually add the sifted flour, 2 packets of vanilla sugar, and the baking powder. Beat the egg whites until stiff peaks form, then gently fold them into the batter. Line a baking sheet with parchment paper and pour the batter on top. Bake at 425°F (210°C) for 10 minutes.

When baking is done, roll the cake in a damp kitchen towel and let it rest for 30 minutes.

For the ganache: Melt the baking chocolate in a double boiler. Add the heavy cream (3/4 cup/200 ml), stirring until you reach the desired consistency. Let cool for a few minutes.

To make the chocolate mousse: Soften the intense dark chocolate (3.5 oz/100 grams) in a double boiler. Stir in 3 egg yolks and 1 packet of vanilla sugar. Beat the egg whites until stiff, then gently fold them into the chocolate mixture with a spatula.

Once the cake has cooled, unroll it and generously spread the chocolate ganache over it, then roll it up again. Spread a first layer of ganache over the roll, then cover with another layer of chocolate mousse. Serve well chilled and top with chocolate macarons, almonds, and chocolate shavings before serving.