To Prepare the Sponge RouladePre-heat oven to 425 degrees.
Whip the yolks together with 2 ounces of the sugar.
Whip the whites together with the remaining sugar to medium peaks.
Fold the whites into the yolks.
Fold in the flour.
Spread the batter evenly onto 2 parchment lined half-sheet trays.
It will be very thin, but don't worry.
Bake immediately for approximately 5 minutes.
If the cake is baked too long it will begin to dry and will not be easily rolled.
To Prepare the Sweet CreamScald milk, vanilla and vanilla bean.
Whisk together flour, sugar and yolks.
Temper hot liquid into flour mixture.
Return entire mixture to pot and whisk over medium heat.
Stir constantly until very thick.
Strain immediately through a fine sieve into a shallow container.
Press plastic wrap directly over the top of the cream to prevent a skin from forming, and chill.
Whip the cream to stiff peaks and fold into the pastry cream.
Transfer to a piping bag fitted with a large tip and store in refrigerator until ready to assemble.
To Prepare the IcingAdd the cream and sugar to a bowl and whip to medium peaks, fold in the melted chocolate and keep chilled until ready to assemble the cakes.
To Assemble the CakesTurn the cakes out onto a clean working surface and remove the parchment.
Spread the cream cheese evenly over the cake.
Pipe the cream over the cake in a thin layer and scatter desired garnishes over.
Carefully roll the cake, beginning from one of the long sides (the short way).
Transfer to a platter or small cutting board seam side down.
Refrigerate for approximately 1 hour, then ice with the chocolate whipped cream and dust with cocoa powder.