Pre heat the oven to 240 C and prepare a pan (30x40cm) lined with a butter a sheet of parchment paper. It is important to butter it or the cake will stick to it.

In a large bowl, whisk the eggs and sugar until pale and thick. In a separate bowl mix the dry ingredients, flour through baking powder. Sift the mixture and gently fold in to the egg mixture.

Pour the batter into the prepared tin, spread the mixture with a spatula to all sides and level the top. Bake for about 4 minutes, it is important to watch the cake, it bakes fast. While the cake is in the oven place a parchment paper an a kitchen towel and cover with powder sugar.

When the cake is done immediately turn it out on to the dusted parchment paper and gently peel of the parchment paper from the top. Leave to cool for about 5 minutes, this does not take long. 

While the cake is cooling, whip 3 dl of the cream to soft peaks. Speed on the cooled cake and sprinkle strawberries and half of the finely chopped chocolate leaving a line of about 10 cm with only cream. Roll from shortest end, using the new baking parchment to help you. Start at the end with strawberries and chocolate.

Add the reserved chocolate and butter to a microwave safe bowl and heat on high for 30 seconds. Stir until the chocolate is melted. 

Dust the roulade with powdered sugar and drizzle with the chocolate sauce. Can be served directly or stored in the refrigerator.

Enjoy!