3 lg. eggs
1 c. sugar
1/4 c. water
1 tsp. vanilla extract
3/4 c. cake flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
Approximately 1/4 c. confectioners' sugar

CHOCOLATE FROSTING:

2 tbsp. lightly salted butter, softened
2 (1 oz.) squares unsweetened chocolate, melted
1 1/2 c. confectioners' sugar
1 egg yolk
1/2 tsp. vanilla extract
Approximately 2 tbsp. hot milk

CREAM TOPPING:

1 c. heavy cream
2 tbsp. confectioners' sugar
1/4 c. chocolate syrup
1 tbsp. finely chopped pistachios or walnuts

Preheat oven to 375 degrees. Lightly grease 15x10 inch jelly roll pan; line bottom with wax paper; grease and flour paper.

Beat eggs 1 minute at high speed; gradually beat in sugar, then water and vanilla extract. Sift flour with cocoa, baking powder, and salt; fold into egg mixture. Spread in prepared pan. Bake 12 minutes, or until very light brown. Turn out on towel sprinkled with confectioners' sugar. Roll up and let stand, uncovered, about 45 minutes, until cool.

To make chocolate frosting, beat butter with chocolate and 3/4 cup confectioners' sugar. Beat in egg yolk, remaining 3/4 cup sugar, and vanilla extract. Beat in milk consistency is spreadable.

Whip cream with 2 tablespoons confectioners' sugar. When cake is cool, unroll and spread with whipped cream; re-roll and put on oblong cake plate. Frost, drizzle top with syrup, and sprinkle with nuts. Chill until 30 minutes before serving.

TIPS: Make sure that towel is damp. To make your own chocolate syrup for the topping, melt 2 oz. of semi-sweet chocolate in 2 tablespoons of butter over warm water. For a mocha taste, blend in 1 teaspoon instant coffee granules. For a mint flavor, add a scant 1/4 teaspoon oil of peppermint.