1/4 c. cocoa
1 1/4 c. powdered sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1 qt. good vanilla ice cream

KILLER SAUCE:

3 tbsp. unsalted butter
4 oz. unsweetened chocolate
2/3 c. boiling water
1 1/2 c. sugar
7 tbsp. corn syrup
1 tsp. vanilla

Preheat oven to 350 degrees. Sift cocoa and sugar together. Separate eggs; put the yolks and vanilla in a large bowl and beat well until thick.

In another bowl whisk egg whites until foamy; add salt and continue beating until soft peaks are formed. Fold the cocoa and sugar into the whites, then gently fold the egg white mixture into the beaten yolks.

Thoroughly butter a 10 x 15 inch cookie sheet and line with waxed paper. Spread the batter evenly in the pan; bake 18-20 minutes until knife comes out clean. Sprinkle a clean tea towel with powdered sugar and turn cake out onto it. Remove waxed paper and trim off crispy edges. Roll the cake in towel from long end and let rest 1-2 minutes. Unroll and let it rest again for a few minutes. Then roll up again and allow to cool completely.

Set ice cream out to soften. Unroll the cooled cake, spread evenly with ice cream and roll it back up (without tea towel). Dust the top with powdered sugar. Keep in freezer until ready to serve. When ready, cut the cake and serve it with hot "Killer" chocolate sauce on the side.

For Killer Sauce: Melt butter and chocolate in a heavy saucepan over low heat; add boiling water and stir well. Mix in the sugar and corn syrup until sauce is smooth. Boil the sauce, without stirring for 10 minutes; remove from heat; cool 20 minutes; then add the vanilla. Spoon sauce over the ice cream cake and serve.