I think I got this from the Better Homes and Gardens magazine. It is fantastic.
Ice Cream Chocolate Roll
Line 15x10x1 (cookie sheet) pan with wax paper, grease and flour.
In a small bowl add
1/2 cup cocoa
1/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
stir.
In a mixer beat
4 egg whites (room temp.)
till foamy, add
1/2 cup sugar
slowly, until you see stiff peaks
fold in
4 egg yolks
fold in the dry cocoa mixture,
fold in grated
1/2 oz. semisweet chocolate
Spread on cookie sheet. Bake 11-14 minutes or till center springs back.
Sift 3 TB cocoa over clean kitchen towel (Flour works too but will show against the chocolate cake.) Immediately invert cake to towel. Remove wax paper. Roll like a jelly roll. Cool in towel completely.
Refrigerate
2 pints ice cream
for an hour, unroll cake, spread with ice cream, re-roll seam side down. Wrap in plastic wrap and re-freeze.
Enjoy!
