1. Warm the Whip Topping Chocolate and add the chocolate compound that has been cut into small cubes and instant coffee that has been dissolved in a hot water.
2. Add the egg yolk and sugar, mixer until it changes color.
3. Add the Whip Topping Chocolate and melted chocolate compound.

1. Mix egg white, salt, and cream of tartar. Add sugar gradually and mixer it until reaches soft peak texture.
2. Gradually add the meringue ingredients to the Base Roll Cake ingredients. And mix well.
3. Pour into baking sheet 25x25 cm. Bake at 180^oC for 12 minutes.

Warm /steam the Whip Topping Chocolate and add the diced chocolate compound and set it aside.

Mixer Whip Topping Chocolate until fluffy and add the ganache chocolate ingredients. Stir until blended well.

1. Take the outside of the cake parts, spread evenly with chocolate cream. Roll and keep it in the chiller.
2. Cut to resemble wood and spread with cream on the outside of a rolled sponge. Sprinkle with decorative ganache chocolate as desired.
3. Add topping as you like.