6 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar
6 egg yolks
1/2 c. sugar
4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla

Beat egg whites and cream of tartar until stiff (holds a point). Beat sugar in gradually. Beat egg yolks until thick and lemon colored. beat in 1/2 cup sugar. Sift and beat in egg yolk mixture the cocoa, flour, salt; stir in vanilla. Fold chocolate mixture into whites. Spread in jelly roll pan that has been well greased and floured and sprayed with Pam. Bake 20 to 25 minutes at 325 degrees. Turn onto towel and roll up. Cool. Fill with whipped cream, roll up, chill. Spread with chocolate gloss.

CHOCOLATE GLOSS:

1/2 c. sugar
1 1/2 tbsp corn starch
1 oz. sq. unsweetened chocolate
Dash salt
1/2 c. water
1 1/2 tbsp. butter
1/2 tsp. vanilla

Mix sugar and cornstarch. Add chocolate and salt; add water. Cook and stir until blended and thickened. Remove from heat, add butter and vanilla. Spread while warm.