In a large bowl whip four eggs and sugar until light and frothy. It will double in size and become foamy.

Gently fold in shifted cocoa powder and flour until combined.

Spread thinly on a parchment lined baking tray and bake at 350 degrees for 15 minutes.

Right after removing the cake from the oven, sprinkle with sugar, put another piece of parchment on top and roll the cake while warm.

Place in the fridge to cool.

Put whipping cream and sugar in a bowl and whip until stiff peaks

Put cream and chocolate in a microwave safe bowl and heat in the microwave for thirty second intervals, stirring every time, until melted.

Unroll the cooled cake from the fridge and fill with whipped cream. Re roll it and refrigerate until it has set up a little.

Remove from the the fridge and place on the plate or board it will be served on. Add cooled ganache to the top and add texture with a fork.

Add rosemary, icing sugar or berries as decorations and serve!