In a bowl, add the eggs and sugar. Start beating at low speed and gradually increase to the highest speed, continuing to mix for 3-4 minutes on high or until the mixture is thicker and pale in color.
With a spatula, fold in the flour, cocoa, baking powder, and grated chocolate into the mixture. Spread the mixture evenly in the prepared baking sheet and bake for 6-7 minutes.
Turn off the oven and let the cake cool for 1 minute.
Sprinkle powdered sugar on a clean surface, invert the cake onto a clean towel, and carefully remove the parchment paper. Roll the cake with a towel starting from the short side. Allow to cool completely.
When the cake is cool, whip the cream to stiff peaks. Add 2 tablespoons of sugar and continue whipping until firm peaks form. Unroll the cake. Spread the cream evenly over the cake. Sprinkle with diced strawberries.
Roll the cake up again, this time without the towel. Decorate with chocolate slices, powdered sugar, and strawberries. Chill in the refrigerator for a couple of hours. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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