How to make
Prepare a large rectangular buttered tray, covered with greased baking paper. Preheat the oven to 320°F (160 °C). In a bowl, beat the eggs and sugar continuously, then add the butter. Beat until you get a smooth mixture and start adding the flour, mixed with the baking powder, vanilla and cocoa.
Beat until you get a smooth mixture. Put in the crushed dark chocolate and stir with a wooden spoon or spatula. Pour the layer into the tray and bake it, being careful not to toast it, so that it remains fresh and fluffy. Remove the still hot layer and roll it up using a towel. Leave it as is.
Beat the confectionery cream with the powdered sugar and cream cheese until the cream becomes smooth. Add the chopped fruits too. Carefully unroll the cooled roll and brush it thoroughly and carefully with the white cream. Roll it up again and allow it to set in the refrigerator.
Melt the 2/5 cup (100 g) of butter with the chocolate and pour it thoroughly over the roll.
