Chocolate Roll

• 6 egg whites, room temperature
• 14 cup granulated sugar
• 6 egg yolks
• 12 cup granulated sugar
• 6 tablespoons cocoa
• 12 teaspoon vanilla
• 23 cup semi-sweet chocolate chips
• 2 tablespoons water
• 1 12 cups whipping cream

1. Line greased 10x15 inch jelly roll pan with waxed paper.
2. Beat egg whites until soft peaks form.
3. Add sugar and beat until stiff.
4. Beat egg yolks with sugar until lemon colored and light.
5. Beat in cocoa and vanilla.
6. Fold into egg whites.
7. Spread into prepared pan.
8. Bake in 350 degree F.
9. oven for 15 to 20 minutes until an inserted toothpick comes out clean.
10. Sift icing (confectioner's) sugar over a clean tea towel.
11. Turn cake out on top of towel.
12. Peel off paper.
13. Starting at narrow end, roll towel and cake up toegether to cool.
14. When cool, unroll and spread with filling.
15. Filling: Melt chips and water together over low heat.
16. Spread over cake.
17. Whip cream until stiff.
18. Spread over chocolate layer, saving some to garnish top with a few dabs.
19. Roll.
20. Refrigerate until serving.
21. Cut into slices to serve.

egg whites, sugar, egg yolks, sugar, cocoa, vanilla, semisweet chocolate chips, water, whipping cream

Taken from www.food.com/recipe/chocolate-roll-52353 (may not work)