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1
Sift the flour, baking powder, and salt together and set aside.
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2
In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy.
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3
Add the eggs 1 at a time and then the vanilla.
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4
On the low setting, add the dry ingredients and mix just until combined.
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5
Divide the dough in half and return half the dough to the mixer.
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6
Add the warm melted chocolate and mix to combine.
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7
Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
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8
Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough.
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9
Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby).
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10
Roll a piece of vanilla dough out into a 6 by 6-inch square.
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11
Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom.
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12
Press the 2 doughs together lightly with a cake pan or other flat pan.
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13
Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough.
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14
Use the parchment to roll up the dough into a tight pinwheel.
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15
Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side).
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16
Repeat with the remaining pieces of dough.
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17
Preheat the oven to 350 degrees F.
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18
Butter a sheet pan.
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19
Unwrap the roll and cut into 1/4-inch slices.
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20
Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.
