For the Chocolate Sponge: 60 g (½ cup) flour (cake flour or all-purpose flour) 30 g (3 tbsp) unsweetened cocoa powder 10 g (1 tbsp) cornstarch a pinch of salt 30 ml (2 tbsp) boiling water 4 eggs (about 240 g) 120 g (½ cup) sugar Baking Temperature: 350 °F (180 °C) Baking Tips: Always preheat your oven before starting. Baking time depends on batter thickness. Use a large baking tray (about 16×15 inches / 40×38 cm) for a thin, easy-to-roll sponge. Start checking doneness after 10–12 minutes with a toothpick. Roll the sponge immediately while hot to keep it flexible. For the Ganache: 200 g (7 oz) dark chocolate 300 ml (1¼ cups) heavy cream Ganache Tip: Use a 1:1.5 ratio of chocolate to cream for a silky spread. For thicker consistency, go with 1:1. 🔖 Hashtags (both languages) #Schokoladenrolle #Biskuitrolle #SchnellesRezept #BackenMachtGlücklich #Kuchenliebe #EinfacheRezepte #DessertIdeen #SchnellerKuchen #OhneMixer #Roulade #ChocolateRoll #EasyBaking #BakingTips #QuickDessert #CakeRecipe #Ganache #NoFancyIngredients #ChocolateLovers