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1
Preheat oven to 350.
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2
Spray a 15 by 10 inch by 1 inch jelly roll sheet pan with cooking spray.Line pan with parchment paper, letting it hang over ends by 2 inches
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3
Melt chocolate with water over simmering water in a double boiler, stirring just until smooth.
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4
Cool to lukewarm.
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5
Beat egg yolks, 1/3 cup sugar, salt and vanilla in a large bowl with an electric mixer until thick and pale, 5 to 8 minutes.
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6
Fold in chocolate mixture until blended
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7
In another large bowl with clean dry beaters beat egg white until they hold soft peaks, gradually add remaining 1/3 cup sugar and beat until whites hold stiff peaks.
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8
Fold one third of whites into melted chocolate mixture to lighten, then fold in remaining whotes gently but thoroughly.
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9
Spread.
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10
batter evenly in prepared pan.and bake in the middle of the oven until puffed and top is dry to the touch, 15 to 18 minutes.Transfer cake in the pan to a rack, cover top of cake with 2 layers of damp paper towels and let stand 5 minutes, remove them and cool completely.
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11
( this step ensures a moist cake )
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12
TO ASSEMBLE
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13
Carefully loosen edges of cake with a sharp knife.
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14
Cut cake into equal size sqares about 4 inches by 4 inches.
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15
Carefully remove sqares and peel off parchment while layering each serving.
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16
Place one sqare on plate, top with chocoate whipped cream.
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17
Add another cake sqare on top of choclate whipped cream and press gently.
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18
Top with Vanilla Whipped cream.
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19
Garnish with sprinkles.
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20
Keep cake refrigerated.
