|Sugar||1⁄2 Cup (8 tbs)|
|Chocolate||2 Tablespoon, melted|
|Whipping cream||1 Pint|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chocolate||1⁄2 Cup (8 tbs), melted|
|Light cream||1⁄2 Cup (8 tbs)|
Heat oven to 375 degrees.
Line jellyroll pan, 15 1/2" x 10 1/4" x 1", with waxed or foil paper.
In mixer bowl, beat eggs till thick and lemon colored.
Gradually beat in granulated sugar, then chocolate and flour.
Add the egg whites that have been beaten stiff.
Put batter in pan and bake 10 to 15 minutes; test with wooden pick inserted in center should come out clean.
Loosen cake from edges of pan.
Invert on towel sprinkled with confectioner's sugar.
Remove wax or foil paper.
Trim off stiff edges if necessary.
While hot, roll cake and towel.
Cool on wire rack.
Unroll cake; remove towel.
Fill with whipped cream that has been sweetened.
Roll up in jelly roll fashion and serve.