Filling:
2¼ cups whipping cream
4oz. semi-sweet chocolate
4oz. milk chocolate
Pour cream into saucepan, add the chocolate and heat until all chocolate is melted and mix well. Pour into bowl, cover and refrigerate at least 24 hours.
Cake:
4 eggs
1 tablespoon water
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1/2 cup flour
1/3 cup cornstarch
1/8 teaspoon baking powder
Separate eggs. Beat egg yolks with 1 tablespoon water, sugar, and vanilla extract until creamy. Beat egg whites with powdered sugar until stiff. Let it slide into the egg yolk mixture and sift flour, cornstarch, and baking powder over it. Grease and flour a large, shallow pan (10" x 15" x 1"). Combine everything quickly but lightly and pour into the pan. Bake in a preheated oven at 400º for 10 minutes. Don't over bake. Turn onto a clean towel, sprinkled with powdered sugar, and roll up to cool. When cake is cold, beat the filling until thick and spread on unrolled cake. Roll up, place seam down on a platter and frost top and sides. Keep refrigerated until serving.
Makes one 10" roll