Two 12 x 18 inch pans greased, lined with parchment and greased again. 350 degree oven.

CAKE ROLL:

13 eggs, separated (yield is 1 1/16 c. yolks & 1 2/3 c. whites)
7/8 c. granulated sugar plus 3/4 c. granulated sugar
3/4 c. potato starch
7/8 c. cocoa powder
2 tsp. passover baking powder (see hint)
1 tsp. salt or cream of tartar

Sugar - divided and pulverized in the blender.

In the bowl of an electric mixer beat yolks (1 1/2 cups) until thick and lemon colored (10 minutes), add 7/8 cup granulated sugar and continue beating, fold in the cocoa, potato starch and passover baking powder that have been combined. Set aside.

In a clean bowl of an electric mixer, whip egg whites (1 2/3 cups) and salt or cream of tartar until foamy, add 3/4 cup granulated sugar and continue beating until stiff peaks form (don't dry out). Fold carefully into chocolate mixture and divide into the two prepared pans. (Approximately 5 cups of batter in each pan.)

Bake in 350 degree oven for 12-15 minutes, turning pans after 7 minutes. (See Hint #2.) Turn out onto dampened towel or tablecloth sprinkled with a mixture of cocoa and potato starch. Carefully remove the parchment paper. Roll up and set aside. Prepare Filling.

FILLING:

12 egg yolks (1 c.) (reserve whites for meringue)
1 1/4 c. (2 1/2 sticks) parve butter, melted & cooled
15 oz. semi-sweet chocolate

In the bowl of an electric mixer, beat yolks until thick and lemon colored (10 minutes). Add butter and continue beating; melt chocolate in microwave or double boiler and add to eggs/butter mixture and continue beating until well combined. Fill rolls with 3/4 of the chocolate mixture and save remainder to decorate the top of the rolls.

Hint: Passover baking powder - for 1 teaspoon baking powder substitute, 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.

Hint #2: For an even chocolate roll, rotate the pans by turning each and by moving them from one shelf to another. Take the pan on the top shelf and move it to the bottom shelf and give it a 180 degree turn, and then move the pan on the bottom shelf to the top shelf giving it a 180 degree turn.

Hint #3: Recipe may be divided in half.