6 eggs
1 tsp. flour
1 can confectionary sugar
1/2 c. cocoa, sifted (Hershey's or Baker's)
1 tsp. vanilla
1/2 tsp. salt
1 pt. heavy cream
1/4 c. confectionary sugar
1/2 bar German sweet chocolate

Separate eggs, beat yolk with sugar until lemon colored. Fold in sifted cocoa and flour, add vanilla and salt. Fold in egg whites, beaten but not stiff. Pour onto waxed paper on jelly roll pan. Bake 12 to 14 minutes at 350 degrees. When baked lift onto damp towel facing waxed paper on the bottom. Cool, loosen sides of cake. Whip cream, vanilla and sugar. Spread slightly more than half on cake evenly. Start to roll cake. Remaining cream goes on the outside. Shred German sweet chocolate on top of roll.