Instructions

CHOCOLATE SPONGE
Preheat oven to 395ºF. Line a 33x23cm Swiss roll tin with parchment paper.
Separate eggs into two large bowls. Beat egg yolks with 75g sugar until pale and thick (about 3 minutes).
Sift cocoa powder and salt together, then gently fold into egg yolk mixture.
In a clean bowl, whisk egg whites until foamy. Gradually add remaining 75g sugar, whisking until stiff peaks form.
Fold 1/3 of whites into chocolate mixture to lighten it, then gently fold in remaining whites in two additions.
Pour into prepared tin, spread evenly. Bake 10-12 minutes until springy to touch.
Immediately turn out onto a clean tea towel dusted with cocoa powder. Peel off parchment.
While still warm, roll up tightly with the tea towel. Cool completely seam-side down.

GOLDEN SALTED CARAMEL GANACHE
Place chopped white chocolate in a bowl and set aside.
In a heavy-bottomed saucepan, spread sugar evenly. Cook over medium heat without stirring until edges begin to melt and turn amber (about 5 minutes).
Gently swirl pan to distribute melting sugar. Continue cooking until all sugar is melted and deep amber colored (another 3-4 minutes).
Remove from heat. Immediately and carefully pour in cream while whisking constantly (mixture will bubble vigorously).
Return to low heat if needed to dissolve any hardened caramel pieces. Stir in butter and salt.
Pour hot caramel over white chocolate. Let sit 2 minutes, then stir from center outward until smooth and glossy.
Cool to room temperature, stirring occasionally (about 30 minutes).

DARK CHOCOLATE GANACHE
Place chopped chocolate and butter in a large bowl.
Heat cream in a saucepan until just beginning to simmer (small bubbles around edges).
Pour hot cream over chocolate. Let sit 2 minutes, then stir from center outward until smooth and glossy.
Cool until spreadable consistency (about 20 minutes).

ASSEMBLY
Carefully unroll cooled sponge. Spread caramel ganache evenly over surface, leaving a 2cm border.
Re-roll tightly without the tea towel, using parchment to help. Wrap in plastic wrap and refrigerate 2 hours.
Unwrap and place on serving plate. Spread dark chocolate ganache generously over entire surface.
Refrigerate 30 minutes to set frosting before serving.

STRAWBERRY MINT SORBET
Blend strawberries, sugar, mint, and lemon juice until smooth.
Strain through fine-mesh sieve if desired for smoother texture.
Churn in ice cream maker according to manufacturer's instructions.
Freeze until firm, about 2 hours.