9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c  Cold water
8    Eggs; separated
1 c  Sugar
Cocoa
1 1/2 c  Whipping cream
3 tb Confectioners sugar; sifted
1 ts Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of waxed paper to fit the width of pan and extend about 1 inch over ends.
Place the chocolates and the water in the top of a double boiler over hot
water. Stir with a wooden spoon until the chocolate is melted, then cool.
Place the egg yolks in a large mixer bowl and beat slightly with the mixer,
Add the sugar gradually, beating constantly until all the sugar is
dissolved and the mixture is thick and of a batter consistency. Stir in the
chocolate with a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to lighten, then fold in the
remaining egg whites carefully but completely with a rubber spatula. Spread
the batter evenly in the prepared pan. Bake in a preheated 350 – degree
oven for 18 minutes. Remove from oven and cover top with damp towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, then
loosen by lifting the extending ends of waxed paper. Place cocoa in a fine
sieve and dust top generously. Place a piece of waxed paper over the top,
then place a cookie sheet on top and invert. Peel the waxed paper carefully
from the cake. Place the cream in a large mixer bowl and beat with an
electric mixer until soft peaks form. Sprinkle in the confectioners sugar
and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll with care as this cake is extremely
tender. Dust the top generously with cocoa. You may refrigerate the roll
for several hours before serving. Cut into slices to serve.