Whisk the yolks, whole eggs and 170 g of caster sugar with a mixer.

Whisk the egg whites separately and add the rest of the sugar.

Mix the whisked egg whites with the first mixture and add the sifted flour and cocoa powder.

For the biscuit onto a 30/40 cm silicone baking sheet and spread out evenly.

Bake the Viennese biscuit in the oven at 230°C for approximately 6/8 minutes.

Make a syrup with the water, sugar and seeds from the vanilla.

When the syrup has cooled, add the chocolate liqueur.

Bring the small quantity of whipping cream, glucose and invert sugar to the boil.

Slowly pour the boiling mixture over the partly melted covering, mixing in the centre to create an elastic, shiny “centre”, which is the sign of a good emulsion. Maintain this texture until you have finished mixing, adding the liquid a little at a time.

Mix to complete making the emulsion. Add the rest of the cold whipping cream and allow to set in the refrigerator overnight.

Add the invert sugar to the cream and bring it to the boil.

Slowly pour the boiling mixture over the melted covering, mixing in the centre to create an elastic, shiny “centre”, which is the sign that an emulsion is forming.

Maintain this texture until you have finished mixing it all, adding the liquid a little at a time. Mix to complete making the emulsion.

Spread two sheets of acetate with the tempered black covering and allow to set on two trays.

Soak the biscuit with the vanilla chocolate soaking syrup.

Spread the classic ganache evenly over the soaked biscuit.

Then whip up the whipped ganache and spread 650 g over the classic ganache.

Roll up the roulade and squeeze it into a regular shape.

Cover the roulade with the remaining whipped ganache.

Decorate with fine shards of chocolate.