6 tbsp. cake flour
2 tbsp. cocoa
2/3 c. sugar
6 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
Confectioners' sugar

FILLING:

1 lb. Ricotta cheese
3 tbsp. sugar
1 sq. semi-sweet chocolate
1 1/2 tbsp. orange rind, grated

Preheat oven to 375 degrees. Grease a jelly roll pan; line with waxed paper. Grease again. Sift flour and cocoa 3 times. Sift again with 1/3 cup sugar. Set aside. Beat egg whites with cream of tartar. Gradually beat in 1/3 cup sugar until peaks form. Stir in vanilla. Sift 1/3 flour mixture at a time over egg white mixture. Fold gently. Spread batter in pan. Bake 12 minutes. Invert onto towel dusted with confectioners' sugar. Peel off waxed paper. Roll with towel and let cool.

Blend ingredients of Ricotta cheese and sugar with hand mixer until smooth. Coarsely grated chocolate and orange are added to mixture. Unroll cake. Spread filling. Roll cake. Cover and refrigerate several hours. Dust with confectioners' sugar.