Banana 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 of granulated sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Fold the egg whites into the yolk mixture. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched. Immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper, and roll the cake up in the towel. Let it cool completely.
Unroll the cake gently. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the cream over the cake and place banana slices on top. Roll the cake up again.
Pour chocolate ganache over the roll and use a fork to create a ripple effect.
To create texture, wait until the ganache starts to set slightly (it should still be pliable, but not runny).
Use a fork or a cake comb to gently drag through the ganache along the length of the roll to create wavy lines
Garnish with chocolate shavings. Chill for 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes | Kcal: 390 | Servings: 8 servings