Beat the egg yolks with the sugar until it forms a light creamy mass. For best results, add a tablespoon of cold water at the beginning of the process.

Sifted cocoa added to the yolk mass and mix.

Whisk the whites to a froth. Add a pinch of salt, then gradually add sugar (better if you grind it into powder) and continue to blend until education sturdy foam.

Carefully enter the protein mass in the chocolate yolk. A baking tray covered with baking paper, chocolate spread and even out. Put in preheated oven to 200 degrees (equal to your oven) and bake at convection for 15-20 minutes. After giving another to stand 10 minutes in turned off oven. Take a towel (you can still sheet of baking paper), wetted with water and sprinkle with sugar. Turn the baking sheet with the cake on a towel, sheet of paper, on which was baked cake, wetted with water. Carefully remove the paper. Twist the biscuit right into the towel and allow to cool. Prepare the cream. Mix soft butter with cream cheese (mascarpone, philidelphia or other creamy cheese) and powdered sugar until a homogeneous mass. Untwist the loaf. Lubricates cream. Banana cut into long strips and lay along the roll. Gently roll the roulade. Cut into portions. Two bars of chocolate melt in a water bath and pour on top. Put it on an hour in the refrigerator. Bon appetit!