First part:
1 1/2 cups semisweet chocolate bits
5 eggs
2 teaspoons vanilla
1/3 cup sugar
1/4 cup water
Melt chocolate in the top part of a double boiler over hot water; add sugar and water. Stir until smooth. Remove from heat, let cool, stirring from time to time. Beat egg yolks until they are thick and lemon colored, then stir them into cooled chocolate, adding vanilla. Beat egg whites until they stand in points when the beater is removed. Add chocolate-yolk mixture to whites and beat just long enough to blend. Chill to spreading consistency, that is, for about 3 to 4 hours in refrigerator.
Second part:
6 tablespoons cake flour
4 eggs
6 tablespoons cocoa
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon baking powder Confectioner’s sugar
Start oven at Moderately Hot (400°F.). Prepare shallow jelly-roll pan, 10-by-15-by-1/2 inches; grease, and line it with waxed paper, then grease the paper.
Sift flour, cocoa, salt, and baking powder together three times. Beat egg whites until they stand in points when the beater is removed. Fold in sugar a little at a time. Beat yolks until they are thick and lemon colored. Add vanilla and fold in egg white meringue. Fold in sifted dry ingredients. Pour into prepared pan. Bake in Moderately Hot oven for 13 minutes. Turn out on dish towel sprinkled thickly with confectioner’s sugar. Quickly cut off crisp edges of cake. Roll up. Let cool on rack.
Unroll, spread generously with chilled chocolate filling. Roll up again and chill in refrigerator 1 hour or longer, until serving time. This recipe makes 8 servings.