Pour the flour into a bowl. Add the yeast.
Beat the egg whites until stiff, then add the yolks, oil, sugar and cocoa powder until you get a smooth cream. Add the flour with the yeast.
Once all the ingredients are mixed together, cover with plastic wrap and let it chill for 30 minutes in the fridge.
Pre-heat the oven to 180°C. Line a baking tray with parchment paper and place the dough on it. You can use a spatula to help spread it evenly so that it looks like a sheet of cake.
Bake for 10-12 minutes at 180 degrees. Remove from the oven and let cool.
While the cake is baking, prepare the filling. In a saucepan over low heat, add the cream. When it begins to steam, remove and add the chocolate. Let stand so the chocolate will melt and we can mix it well.
Spread the chocolate onto the cake. Then roll the cake up and you will have a Swiss roll.
Let cool and decorate as you like with chocolate and flaked almonds.