5 eggs
6 oz. semi-sweet chocolate
2 tbsp. butter
2 tbsp. water or cognac
1/3 c. sugar
1 c. heavy cream
Pinch of salt
Confectioners' sugar
Raspberries for garnish
Strawberries for garnish
Chocolate syrup for garnish

Heat oven to 350 degrees. Butter and line with wax paper a 10x15 inch jelly roll pan with wax paper. Separate eggs, cut chocolate into small pieces. Melt chocolate with butter and 2 tablespoons water. Remove from heat and add egg yolks, one at a time, beating thoroughly. Set aside.

Beat egg whites with pinch of salt until soft peaks form. Add sugar slowly, continue beating until stiff. Fold egg whites into chocolate. Pour batter into pan, smooth top and bake 15 minutes. Let cake cool; remove from pan onto work surface.

Whip cream, spread cream over cake and roll up its long edge. Transfer to serving plate. Dust with confectioners' sugar.

If cake cracks when rolling, just go a little heavier with confectioners' sugar.