Banana and chocolate dream roll

• Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
• In a large bowl, beat egg yolks with 1/2 cup granulated sugar until thick and pale. In another bowl, sift together the flour, cocoa powder, baking powder and salt.
• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.
• Add the egg whites to the yolk mixture. Gently fold into flour mixture until combined. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes or until cake springs back when touched. Immediately invert the cake onto a clean towel sprinkled with powdered sugar. Remove the parchment paper and roll the cake in the towel. Let it cool completely.
• Unroll the cake carefully. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the cream on the cake and place banana slices on top. Roll the cake again.
• Pour chocolate ganache over the bun and use a fork to create a domino effect. Wait until the ganache begins to set slightly, then use a fork or cake comb to create wavy lines along the roll.
• Garnish with chocolate shavings. Chill for 1 hour before serving.
Preparation time: 20 minutes | Cooking time: 15 minutes | Total Time: 1 hour 35 minutes | Kcal: 390 | Servings: 8