#1 For the Cake: Preheat the oven to 435°F #2 Sift together the flour, cocoa powder, cornstarch, ground ginger, and ground cinnamon in a bowl #3 Separate the egg yolks from the egg whites into two separate large bowls, and make sure that there are no traces of egg yolks in the egg whites #4 Using an electric beater mix -at a high speed- the egg yolks and sugar for around 5 minutes or until you get a thick white mixture that can form a thick ribbon if you drizzle the mixture with a spoon #5 In a separate bowl, beat the egg whites with a pinch of salt until you get thick white peaks. Make sure that the beaters are clean and dry #6 Using a spatula, gently fold the egg white mixture into the egg yolk mixture #7 Add the flour mixture to the egg mixture and continue folding gently using the spatula #8 Melt the dark chocolate and add it to the cake batter. Continue mixing with the spatula until all the ingredients are well integrated #9 Place parchment paper in a buttered baking sheet (10" x 15" size) and butter the parchment paper. Pour the batter in the baking sheet and spread evenly using a spatula. Bake for 5-7 minutes #10 Gently press on the surface of the cake to check if it is done — it should feel smooth and firm. Make sure not to over-bake the cake otherwise it will become dry #11 Once done, cover the cake with a damp towel and flip the baking pan. Remove the baking pan and the parchment paper covering the cake. The cake should be lying on the damp towel at this point #12 Gently roll the damp towel and the cake together as if you were rolling a carpet. Let it sit on your kitchen counter until completely cooled down #13 For the Raspberry Filling: Cut the raspberries in half #14 In a large bowl mix the raspberries with the Oikos® PRO Plain Yogurt #15 Place in the fridge until ready to use #16 For the Chocolate Icing: Melt the chocolate #17 Mix the chocolate with the Oikos® PRO Plain Yogurt #18 Keep at room temperature so it can easily be spread #19 Final Steps: Gently unroll the cake. The cake should be completely cooled down at this point. Do not worry if the cake breaks a bit, it will be covered once the cake is rolled again #20 Spread the raspberry filling into the cake #21 Gently roll the cake back as if you were rolling a carpet. Place the cake in the fridge for 30 minutes #22 Once the cake cools down, cut both edges of the cake using a sharp knife #23 Spread the chocolate icing over the cake #24 Decorate with whole raspberries and powdered sugar #25 Place the cake in the fridge. Remove the cake from the fridge 15 minutes before serving.