Preparation:
Beat egg yolks several minutes. Add vanilla and let stand. Beat whites until stiff, gradually adding the sugar and cocoa while beating. Combine egg yolks and whites. Spread in a well buttered and floured jelly roll pan. Bake at 350 degrees for 18 to 20 minutes. Remove pan from oven and place on a very wet, cold towel for 2 minutes. Carefully loosen sides of cake from pan. Invert face down on a towel lightly sprinkled with water. Carefully turn cake right side up with towel and allow to cool. When ready to fill, turn cake over face down once again and spread with very stiffly whipped cream. Roll up like jelly roll, beginning with narrow edge of cake. Chill for 4 to 5 hours. When ready to serve, prepare sauce by boiling choco- late, butter, sugar and water for about 6 minutes or until thickened. Serve sauce over slices of chocolate roll. |
