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1
Preheat oven to 375F.
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2
Line 15x10x1-inch baking pan with foil, with ends of foil extending over sides of pan.
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3
Grease foil; set aside.
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4
Mix cookie crumbs, sugar, flour, baking powder and salt; set aside.
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5
Mix water, melted chocolate and vanilla; set aside.
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6
Beat egg yolks in large bowl with electric mixer on high speed 5 min.
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7
or until thick and lemon colored.
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8
Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition.
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9
Beat egg whites with electric mixer on high speed until stiff peaks form; gently stir into batter.
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10
Spread into prepared pan.
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11
Bake 10 to 12 min.
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12
or until toothpick inserted in center comes out clean.
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13
Lift cake from pan, using foil handles.
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14
Invert cake onto clean cloth towel sprinkled with cocoa; remove foil.
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15
Cut cake crosswise into thirds; place 2 of the cake pieces on wire racks to cool.
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16
Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake; cool completely.
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17
Unroll cake and remove towel; spread cake with 1 cup of the ice cream.
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18
Re-roll cake; place, seam side down, in center of serving plate.
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19
Spread 1 cup of the remaining ice cream onto each of the remaining 2 cake pieces.
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20
Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll.
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21
Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll.
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22
Frost side of cake with 1 cup of the whipped topping.
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23
Freeze 4 hours or until firm.
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24
Remove cake from freezer about 5 minutes before serving to soften slightly.
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25
Top with the remaining 1/2 cup whipped topping and strawberries just before serving.
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26
Store leftover dessert in freezer.
