How to make Chocolate Croissants Cake or Third Eye Awakening?

Instructions

Our first step is to make roll cake.
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cocoa, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
While cake is cooling, you are going to make Cheese filling.

Filling:
8 oz cheese, room temperature
1 1/2 cup icing sugar
1 1/3 cup heavy cream
1 tsp vanilla extract

In a large bowl mix cheese and sugar.
Add 1 tsp vanilla.
In another bowl whip 1 1/3 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.

WHEN YOU CAKE IS COOLED...
Place the cheese filling by large spoonfuls all over cake.
Spread the cheese filling evenly.
Roll the cake into a log, wrap in foil and store in the freezer. (preferably overnight)

NEXT DAY - MAKE NUTELLA FILLING
Nutella Filling
2 2/3 cups Nutella
2/3 cup heavy cream
1/2 tsp rum
Mix heavy cream for about 3 minutes on high speed.
Add 2 2/3 cups Nutella and mix until incorporated. (about 2 to 3 minutes)
Your last step is to add rum and mix for a second.

ASSEMBLE

Line 9x9 pan with aluminum foil. (don't spray)
Take our roll cake from the freezer and cut into slices with a sharp knife. (1 inch or 2.5 cm)
Cover the bottom of the pan with slices of roll cake. (you will use half of the roll cake)

Add Nutella filling.
Your next step is to place 5 croissants.
Lightly press them into the Nutella filling.
Let it rest on the counter until you make chocolate ganache.

HOW TO MAKE CHOCOLATE GANACHE
2 cups chocolate chips
1 cup heavy cream

Place chocolate chips into a medium size bowl. Set aside.
Heat the cream until almost boiled.
Pour the hot cream over chocolate chips.
Wait for 1 minute and then whisk until smooth.
Pour hot mixture over 5 croissants.
Transfer into the fridge for a few hours or until chocolate ganache is set.
Cut into desired sizes.
Decorate with whip cream and shaved chocolate.
Enjoy and share.