Make ahead note:
Can easily be made a day ahead. Can be frozen.

Ingredients:

• ¼ cup plus 2 tablespoons of sugar
• 6 large eggs, separated at room temperature
• 4 ounces bittersweet chocolate melted
• 1 tablespoon of unsweetened cocoa
• 2 Cups whipping cream

Preheat oven to 350 degrees

Beat egg yolks with ¼ cup of sugar until light and fluffy - about 5 minutes. Beat in melted chocolate until incorporated.

Beat the egg whites until soft peaks form. Gradually beat in remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised.

Mix ¼ of whites into yolk/chocolate mixture until well mixed. Fold in remaining whites. Spread onto 17 x 12 jellyroll pan lined with non-stick liner, foil or parchment that has been well buttered. Cook for about 14-16 minutes. It is complete when it loses its shine and springs back when touched gently. Dust on cocoa. Cover with clean damp dishtowel and allow to cool.

Whip 2 cups of cream. Gently remove liner from chocolate. Spread with cream and roll up. Serve or chill and serve later. Tastes better if made at least 4 hours before serving.

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