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["Line a 10x15 jelly roll pan with oiled wax paper", "Preheat oven to 350 degres", "Place chocolate and water in a pan/double-boiler over very gentle heat, stirring until thick and creamy. Remove and let cool to around room temp", "Beat egg yolks with sugar until the mixture is thick and light", "Beat egg whites until they hold a stiff peak (stand mixer or hand-held beaters are key here)", "Stir the now-cooled chocolate into the egg YOLK mixture, then fold in a part of the egg WHITE mixture to soften it a bit", "Fold in the rest of the egg WHITE mixture as lightly as possible (take your time, don't rush this)", "Spread the mixture in the pan until it's even, head for about 15 mins or until a toothpick comes out clean", "Soak a dish towel (not paper towel) in clean, cold water, and wring it out.", "Take out the roulade, cool it slightly, then cover it with the damp cloth (this will prevent a hard crust, and also make it fudgy)", "Leave for 12 hours overnight in the refrigerator", "Remove from refigerator", "Sprinkle smooth countertop surface (like marble/granite) with powdered sugar", "Place the roulade on the counter length-wide and ""face"" first (pan side up), and remove the pan", "Slowly peel away the paper liner - it may come off in strips, which is fine. Just be careful and take your time.", "Whip the 1.5 cups of heavy cream, adding the vanilla extract as well, until it holds a soft but spreadable consistency", "Starting from the side closest to you, spread whipped cream over about 1/5 of the roulade surface", "Slowly roll the roulade away from you. Spread cream over the next layer, and continue. You will likley ""roll"" the roulade 2-3 more times.", "Once you're done, transfer the roulade to the serving dish your going to use", "Spread the remainder of the whipped cream over the entire roulade, covering the entire surface", "Use a carrot peeler or grater to sprinkle chocolate shavings (using the hard chocolate) onto the roulade for garnish"]
