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1
Preheat the oven to 350F (180C).
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2
Line a 15 1/2 x 10 1/2 x 1in (39 x 27 x 5cm) jelly roll pan with wax paper.
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3
Beat the eggs and sugar in a large bowl with an electric mixer at high speed about 5 minutes, until the mixture has tripled in volume.
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4
Sift the flour, cocoa, and baking powder together.
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5
Sift over the egg mixture and carefully fold together.
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6
Spread in the pan.
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7
Bake about 15 minutes, until the top springs back when pressed lightly with a finger.
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8
Sift confectioner's sugar over the cake.
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9
Place a clean kitchen towel and a cutting board over the jelly roll pan.
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10
Invert them together to unmold the cake.
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11
Remove the wax paper and place on the cake.
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12
Roll up the cake, with the paper inside.
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13
Let cool.
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14
Meanwhile, to make the icing, bring the cream to a boil in a small saucepan.
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15
Add the chocolate and stir until melted.
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16
Remove from the heat and let cool for 10 minutes.
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17
Unroll the cake and discard the paper.
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18
Spread the preserves over the cake.
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19
Roll up the cake again.
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20
Place the roll on a wire rack, seam side down.
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21
Spread the icing all over the top, sides, and ends of the cake.
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22
Use a fork to create ridges down the length of the cake.
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23
Transfer to a platter.
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24
Just before serving, dust with confectioner's sugar.
