5 eggs, separated
1/2 c. white sugar
3 tbsp. cocoa
1 c. heavy cream
10X confectioners' sugar to taste
Vanilla to taste

Beat egg yolks with sugar until light and creamy. Add cocoa. Beat lightly and set aside.

Beat egg whites until stiff but not dry. Gently fold yolk mixture into whites. Pour onto greased wax paper lined cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Peel off wax paper and sprinkle with icing sugar over.

Whip 1 cup heavy whipped cream until stiff. Add 10X sugar and vanilla to taste. Spread on chocolate roll. Roll tightly on width, cut on angle. Pour warm chocolate sauce on top.