4 eggs
3/4 c. sugar
1 tsp. vanilla
2 sq. unsweetened chocolate, melted
2 tbsp. sugar
1/4 tsp. baking soda
3 tbsp. cold water
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Confectioners' sugar

FILLING:

1 c. heavy cream
1/2 c. crushed peppermint candy or tsp. almond

Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs and 3/4 cup sugar at high speed until very thick (5 minutes). Add vanilla.

To melted chocolate, thoroughly mix 2 tablespoons sugar, baking soda and water. Fold into egg mixture. Sift flour, baking powder and salt. Fold into batter, turn into jelly roll pan and bake at 350°F for 15 to 20 minutes.

Lightly sift confectioners' sugar onto linen like towel. When cake is done, immediately invert onto towel and peel off paper. Roll up cake very gently, rolling towel in it, cool on wire rack at least 1 hour.

Whip the cream. Add flavoring, unroll cooled cake and spread filling. Reroll, wrap lightly in foil and freeze until ready to serve.