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• 1⁄4 cup unsweetened cocoa powder
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 4 large eggs
• 3⁄4 cup sugar, divided
• 4 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 1 teaspoon vanilla
1. Preheat oven to 425 F. Line a 12-by-17-inch jellyroll pan with parchment paper, and grease it with a little butter. Set aside.
2. In a large bowl, sift together cocoa powder, flour, and salt. Set aside.
3. Place about 1 inch of water in a medium saucepan, and bring it to a simmer over low-medium heat.
4. In a medium glass bowl, combine eggs and 1⁄2 cup sugar. Place bowl over saucepan of simmering water, making sure the water isn’t touching the bottom of the bowl. Using an electric mixer, beat eggs and sugar on medium speed for 2 minutes, or until eggs are thick and warm to the touch. Remove bowl from saucepan, and remove saucepan from heat. Beat mixture in bowl on high until thick and airy. Beat in butter. Gently but quickly, fold in dry ingredients just until mixed.
5. Spread batter onto prepared pan, leaving a 1-inch border around pan. Bake for about 5 minutes, or until cake is springy.
6. Place a clean towel on counter, and dust with a little additional cocoa powder to prevent sticking. Carefully flip cake onto towel, and then remove parchment paper.
7. Gently roll cake and towel up into a log while still warm. Set aside to cool completely.
8. In a large bowl, combine heavy cream, remaining sugar, and vanilla, and beat with an electric mixer on medium speed until stiff peaks form, about 5 or 6 minutes.
9. When cake is cool, carefully unroll it. Spread filling mixture over cake, leaving a 1-inch border around edges. Roll cake up gently again, without the towel this time.
10. Chill for about 30 minutes before slicing and serving.
NOTE: This is delicious without frosting, but if you want to frost it, here’s a quick glaze recipe: Combine 1⁄4 cup butter, 1 1⁄4 cups dark chocolate chips, 2 tablespoons cocoa powder, and 1⁄4 cup milk in a small saucepan over low heat, and heat until melted. Remove from heat, and stir in 1 1⁄4 cups powdered sugar and 1 teaspoon vanilla, mixing until smooth. Pour warm frosting over cold cake, and spread gently with a spatula. (Before pouring the frosting over the cake, place the cake on a wire rack, situated over a large piece of foil, so the foil catches any drips.)