Please make Nama chocolate, whipped-cream and sugar syrup at least 1 day in advance

Whipped-cream

• In a large bowl with another iced bowl underneath, start whipping the mixture of sugar of heavy cream and sugar at low speed, then turn to high speed then whip until it get thicken. Cover the bowl and store in fridge.

Sugar Syrup

• In a small sauce pan at low heat, keep stirring the mixture of sugar and water until all dissolved.

Chocolate Sponge Sheet Cake

• Melt the dark chocolate from group C, keep that aside.
• On a bain marie, whisking the mixture from group A till all dissolved and get warm (about 40C/104F), then use a hand mixer start mixing from low speed, then mix on high speed till the volume raise triple.
• In the other mixing bowl with COLD egg whites, start a mixer machine at low speed, then speed up and keep adding the sugar, mix until the mixture reach ribbon stage (see the video instruction).
• Sift the cacao powder into the mixture A, then gently and slowly stir it, but do not mix it thoroughly.

  Place all the melted chocolate into above mixture, then keep slowly stirring until the mixture just comes together.
• Then add the mixture B into mixture A, then make sure use the FOLD-IN method to slowly combine them, very important step to make sure the sponge baked perfectly and no-crackings at all.
• Place the batter into a Swiss pan 30cm x 25cm (12" x 10") with a baking paper underneath, spread a surface evenly by using a plastic scrapper (or a spatula). Then cover a Swiss pan with aluminium foil
• Bake at 200C (392F) for approx 18 minutes with a bigger water tray outside (see the video for more explanation)
• After baking, leave it at room temperature about 20 minutes to cool down.

Rolling Swiss Roll

• After the chocolate sponge cooled down, use another 2 paper sheets with another tray to help flipping it over, make sure the smooth surface will be outside of the roll.
• Apply a syrup by brushing it over the sponge. Then spread the whipped-cream over the sponge evenly with a medium layer (not too thick, not too thin)
• Add 3 strips of Nama chocolate on, 1st on the top, 2nd in the middle and the last one at the bottom of the sponge sheet.
• Carefully and slowly rolling the sponge to make sure no bubbles, no crackings and evenly.
• Wrap it up, place in the fridge at least 1 hour to set.
• Take the Nama chocolate roll out, unwrap it, then cut into 6-7 slices, decorated by piping fresh cream on top with a piece of Nama chocolate, enjoy.