5 large eggs, separated
3/4 cup sugar
6 ounces dark, sweet chocolate (Mallard eagle, Lindt Excellence or Surfin, or German’s Sweet chocolate
Pinch of salt
1 teaspoon vanilla
3 Tablespoons cold water or coffee

1 cup heavy cream
1 Tablespoon confectioner’s sugar
1 teaspoon vanilla

  1. Lightly oil a jelly roll pan. Cut a piece of waxed paper or parchment paper exactly to fit on the bottom of the pan. Lightly oil the top of the paper. Set aside.
  2. In a medium bowl, beat the sugar into the egg yolks until it is a light, creamy consistency and a pale yellow.
  3. Break the chocolate into pieces and combine it with the 3 Tablespoons of liquid in a small saucepan. Place this pan into another larger pan filled with 1 inch of water. Cook over a medium flame and stir until the chocolate melts. Do not let the chocolate mixture get too hot. Set aside to cool slightly.
  4. Add the cooled chocolate to the egg yolk mixture and beat a little to incorporate more air into the mixture. Add the salt and the vanilla and stir well.
  5. Beat the egg whites until stiff. GENTLY fold the egg whites into the chocolate mixture until well combined. No big lumps of egg white should remain, but a few streaks of the white are O.K.
  6. Spread the mixture gently and evenly over the prepared pan. Do not be rough or your mixture will lose a lot of air.
  7. Bake at 400F for 5 minutes. Reduce the oven to 350F. but DON’T REMOVE PAN FROM THE OVEN. Bake cake for an additional 15 minutes.
  8. Remove from the oven and cover the cake with a damp cloth or paper towel and allow to cool.
  9. Remove the cloth carefully and loosen the roll from the sides of the pan. Cover the pan with clean paper and invert the cake onto this piece of paper. Gently peel off the piece of oiled paper and discard.
  10. Always beat the cream for this recipe in a bowl over another bowl of crushed ice or, if using a metal bowl, freeze the bowl for 15 minutes.
  11. Beat the cream until slightly thickened. Add the sugar and vanilla and continue beating until the cream is stiffly beaten and spreadable.
  12. Spread the roll with whipped cream and with the help of the paper on the bottom, roll the cake up from the narrow side. Sift with confectioner’s sugar before serving. This cake freezes well. Defrost in the refrigerator.
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