5 eggs, separated
1 cup sugar
1/4 cup all-purpose flour
1/4 cup cocoa
1 tsp. vanilla

Preheat oven to 350°F.

Beat egg yolks slightly; add sugar and flour. Beat. Add cocoa and vanilla and fold in beaten (stiff) egg whites.

Grease 10x16-inch shallow sheet pan, cover with greased waxed paper or parchment. Spread batter and bake at 350°F 12 to 14 minutes.

Turn out on damp towel that has been sprinkled with confectioners' sugar and roll up.

Note: May be frozen at this point - Defrost and unroll to assemble later.

FILLING:

chocolate fudge (Smucker's)
2 cups whipping cream
chocolate syrup (Hershey's)
1 1/2 oz. rum (or coffee liqueur)

Spread with part of Smucker's chocolate fudge. Beat whipping cream; add enough Hershey's chocolate syrup to make a rich chocolate cream. Add 1 1/2 ounces rum or chocolate liqueur. Spread 1/2 of cream on top of fudge. Roll up and cover with more chocolate fudge and rest of cream mixture.

Decorate top with shaved bitter chocolate, if desired.