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1
Preheat the oven to 350 degrees F.
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2
Grease a 9 1/2 by 13 1/2 by 3/4-inch pan.
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3
Cut waxed paper width of pan plus 5 inches in length.
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4
Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan.
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5
Grease the paper.
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6
Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
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7
Break chocolate into pieces and place in medium saucepan with the water.
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8
Melt over hot (not boiling) and let cool.
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9
Using clean beaters, beat the egg whites until stiff.
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10
Stir the chocolate into the yolks and fold in the beaten egg whites.
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11
Gently combine.
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12
To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
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13
Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes.
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14
Shut off the oven and bake 5 minutes more.
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15
Practice will tell you if the timing is right.
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16
Remove from the oven and cover top with a dishtowel wrung out in cold water.
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17
Stretch the cloth tight and tuck under the pan.
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18
Cool, and refrigerate 1 hour.
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19
Remove the cloth carefully and loosen edges with knife.
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20
Dust top heavily and completely with cocoa.
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21
Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom.
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22
Turn out cake on bottom end of paper and carefully pull off the waxed paper.
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23
Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken.
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24
Beat until stiff.
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25
Spread the cake with the whipped cream, with less towards the top.
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26
Roll the cake from bottom, the long side forward, using the waxed paper to roll it.
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27
When rolled, the paper should be all around it so you can mold it with your hands as you finish.
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28
Put on a long wooden board to chill for a few hours.
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29
When ready to serve, open the paper and cut off along side with the tip of a knife.
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30
If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.
