Double Chocolate Mousse Banana Roulade

Preheat the oven to 425F. Butter a jelly roll pan (15"x10") and line with buttered, floured parchment paper.

SPONGE ROLL:
5 egg yolks
7 tbsp sugar
Beat the above until pale, approximately 3 minutes.
2 tbsp cake flour
2.5 tbsp cocoa
Sift flour and cocoa into yolk-sugar mixture and mix it well.
5 egg whites
1 tbps sugar

Beat white eggs with sugar in clean bowl until stiff.
Fold into above. Try not to mix too much, since the egg-whites
snow volume may quickly vanish in the above mixture.
Pour into pan and bake for 5-7 minutes or until tester comes out
clean. Cool on rack. Sprinkle with cocoa, place tea towel over
cake and invert onto large cookie sheet. Peel off paper carefully.
Set it aside.

MOUSSE:
4 oz semi-sweet chocolate
1 cup heavy cream
3-4 bananas

Combine heavy cream and chocolate in a small sauce pan on the medium heat. Mix it well, until chocolate is melted and mixture is uniform. Leave it in the refrigerator for 20-30 minutes or until the mixtures completely cools off. Then whip it until the mousse becomes of spreading consistency. Spread over cake evenly. Place 3 peeled bananas on the longer side of the cake, and roll up the cake like a jelly roll. Let it chill.

CHOCOLATE GANACHE:
4 oz semi-sweet chocolate
1/2 cup heavy cream

Combine heavy cream and chocolate in a small sauce pan on the medium heat. Mix it well, until chocolate is melted and mixture is uniform. Leave it in the refrigerator for 20-30 minutes or until the mixtures completely cools off. Then whip it until the mousse is thick enough to frost. Ice top and sides of the cake. Decorate with finely chopped almonds or walnuts.