Preheat the oven to 170 °C (convection oven).
Preheat the oven to 170 °C (convection oven).
For the sponge base: whisk the eggs with the sugar and salt until stiff peaks form. Fold in the flour carefully. Quickly add the oil and mix well.
Spread the dough onto a baking tray lined with baking paper and bake in the preheated oven for approx. 8-10 minutes.
For the filling: lightly whisk the chilled QimiQ Whip Pastry Cream (previously QimiQ Whip) with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of a bowl). Add the remaining ingredients, except the chocolate, and continue to whip until the required volume has been achieved.
Spread 3/4 of the filling onto the sponge. Pour 80g of the melted chocolate on top and use a fork to create a marbled effect. Roll into a roulade.
Spread the remaining cream on top and decorate with the leftover melted chocolate.
Allow to chill for approx. 4-6 hours.