Mix the chocolate cake flour, eggs, water, vegetable oil, and wheat flour in a bowl with a whisk. Transfer the mixture to a microwave-safe dish lined with parchment paper. Cook in the microwave for 2 minutes.
Immediately remove from the microwave and sprinkle with cocoa, remove the parchment paper and place it on a cloth; use the cloth to roll the chocolate sponge cake carefully to avoid breaking it. Let it rest for 2 minutes.
Melt the chocolate in a double boiler for 2 minutes and keep it in the double boiler until use.
Roll out the chocolate cake roll and fill with whipped cream, leaving a 2-finger gap from the edge. Then, cover with pineapple jam and very carefully, roll it back up. Refrigerate the chocorol for 2 minutes.
Place the chocorol on a tray with a rack, coat with chocolate, trim the edges, and place on a serving plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?