Chocolate Cake with Wafer Rolls

Preheat the oven to 170°C (approximately 350°F). Line a springform pan and a baking sheet with parchment paper.

For the crust: Mix the pastry flour with the sugar, vanilla sugar, salt, and grated lemon peel. Cut in the butter. Add the egg and knead quickly into a smooth dough. Evenly roll out the dough and spread on the bottom of the springform pan. Bake until golden brown, about 10 minutes. Remove from the oven and let cool on a wire rack. Once the crust is removed, turn the oven to 210°C (approximately 415°F).

For the cake: Separate the eggs. Beat the egg whites until stiff. Beat the yolks with the sugar, salt, and vanilla sugar until voluminous and creamy. Mix the flour with the baking powder. Fold the egg white into the yolks and sugar. Fold in the flour and baking powder. Spread the cake batter evenly on the parchment-lined tray and bake until golden brown, for about 8-10 minutes. The cake should have some color and bounce back when touched. Remove the cake from the oven and immediately turn out from the pan and let cool on a wire rack. Immediately remove the parchment paper.

For the cream: Melt the chopped chocolate in 2/3 of the milk and bring to a boil. Beat the yolks with the sugar, cornstarch, and the remaining milk. Add to the chocolate milk and bring to a boil, stirring constantly. Remove from the heat and cool to room temperature.

Beat the butter until smooth. Sift the powdered sugar and mix into the butter. Add the chocolate cream gradually to the butter.

To assemble: Spread the jam over the crust.

Coat the cake with about 3 mm (approximately 1/8 inch) thick of the chocolate cream and refrigerate for about 25 minutes.

Cut the cake into 4-5 cm (approximately 1 1/2 - 2 inches) wide strips. Place the strips vertically on the crust, covering the entire crust. Cover the cake completely with the remaining chocolate cream.