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CHOCOLATE ROLL 
6 eggs
1/2 c. + 2 tbsp. sugar
6 tbsp. cocoa
1 tsp. vanilla
1/2 tsp. almond extract (or mint)

Start oven at 350 degrees. Grease 15"x10"x1" jelly roll pan. Line with waxed paper (or parchment paper) and grease the paper. Separate the egg yolks from whites and beat yolks until they are thick and creamy. Add the sugar gradually and continue beating. Now stir in the cocoa and vanilla and almond extract (mint). Beat egg whites until they hold precise points, then gently fold or mix into cocoa batter. Pour into pan and bake 25 minutes.

NOTE: No flour needed. While cake bakes, put a sheet of foil and sprinkle with confection sugar. Remove cake from oven. Invert on foil and peel off waxed paper gently. Start rolling cake. It rolls best when warm. When cooled, unroll and fill with whipped cream. Save some whipped cream and frost roll. Add chocolate shots for color.

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