Sponge:

• Melt the butter over a low heat and let cool. Whip the eggs with the sugar and a pinch of salt until they triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the flour with gentle upward movements.
• Preheat the oven to 180 °C (360 °F). Line a large baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15 minutes. When ready, flip it out onto a clean towel. Roll up while the sponge is warm. Leave to cool.

Filling:

• Heat up the cooking cream to an almost boiling point. Add the chocolate and vanilla. Leave for two minutes. Stir vigorously to achieve a smooth consistency. Leave to cool for half an hour.
• Gently unfold the rolled-up sponge. Spread over the apricot jam. On top of that, spread the chocolate cream. Roll up tightly. Refrigerate for an hour. Glaze the roll with chocolate icing. It is delicious.

Enjoy!