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1
Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
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2
Grease paper; set aside.
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3
Stir together cocoa and flour until well blended; set aside.
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4
In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
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5
Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
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6
Fold cocoa mixture and vanilla into egg mixture until well blended.
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7
Pour batter into prepared pan and spread evenly.
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8
Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
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9
Cool in pan on rack 5 minutes.
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10
Loosen edges of cake with thin-bladed spatula.
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11
Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
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12
Peel off paper.
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13
Starting at short end, roll up cake and towel as for jelly roll.
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14
Cool on rack.
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15
Unroll.
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16
Spread cake with cream filling.
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17
Reroll without towel.
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18
Place on platter and frost with Thin Chocolate Glaze.
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19
Chill several hours or overnight.
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20
Garnish with dollops of whipped cream or pistachios.
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21
CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
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22
THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
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23
Spread thinly over roll.
