Melt the chocolate in a hot water bath till it melts. Stir in fresh cream and keep aside(pic 1 & 2).
In a bowl whip the cream with a beater until thick(pic 3). Keep this aside.
Preheat oven to 200C. Line a rectangular pan with parchment paper. Allow the paper to extend by 2 inches from either side of the pan.
Separate the egg whites from the yolks. Use a whisk to beat yolks and sugar together till light and creamy.
Sieve flour, cocoa and baking powder into the whisked yolks. Blend well.
Beat egg whites with a pinch of salt till they form peaks. Use a spatula to stir into the batter carefully.
Pour the mixture carefully into the rectangular pan. Level the top so that the surface is flat.
Bake in the oven for about 5-10 minutes. The sponge should only be lightly browned. Cool it. Place another parchment paper long enough for the cake on a flat table top. Sprinkle with icing sugar(pic 6).
Lift the sponge from the tin holding the hanging ends(pic5). Lay it flat on the prepared icing sugar(pic 7).
Loosen the parchment paper carefully(pic 8). Press the sponge on the sugar lightly.
Spread chocolate filling over the surface with a spatula.(pic 9 & 10)
Spread cream over the chocolate filling. Keep back 1/2 inch from the edge of the sponge(pic 11). Arrange fruits on it(pic 11).
Begin rolling from the longer end using the paper as an aid. Tuck the end side in(pic 12).
The finished roll will look like this. The seam side of sponge down(pic 13).
Arrange fruits on top(pic14). Chill, slice and serve.