1/2 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
2 sq. unsweetened chocolate
4 eggs, room temperature
3/4 c. sifted granulated sugar
1 tsp. vanilla
2 tbsp. granulated sugar
1/4 tsp. baking soda
3 tbsp. cold water

Sift flour, baking powder and salt together. Melt chocolate. Break the 4 eggs into large bowl; sift 3/4 sugar over them and beat at high speed until thick and light. Fold flour mixture and vanilla, all at once into egg mixture, then to the melted chocolate, add 2 tablespoons sugar, 1/4 teaspoon baking soda, 3 tablespoons water, stir until thick and light; quickly fold into batter. Turn batter into paper lined greased jelly roll pan, bake at 375 degrees for 15 to 20 minutes or until done; turn out onto a tea towel dusted heavily with 10x sugar. Let stand 5 minutes, then roll up. When cake is cold, unroll and spread evenly with 2 quarts of softened ice cream over cake and reroll wrap in aluminum foil and freeze. This can be made ahead to serve whenever needed.