4 eggs, beaten separated
1/2 c. Ghirardelli ground chocolate
2/3 c. sugar
1/4 c. cake flour, sifted with a pinch of salt
1 tsp. vanilla

Grease a large shallow pan (jelly roll pan) and line with wax paper. Set oven at 400 degrees. Beat egg whites until foamy, slowly add sugar and beat until stiff. Fold in flour and salt. Mix chocolate, vanilla and beaten egg yolks. Gently and quickly fold the 2 mixtures together. Spread over pan-quickly into oven 10 to 12 minutes. Turn out onto a towel dredged with powdered sugar. Fold into a loose roll. When cool, spread with whipped cream and re-roll.