Roulage - eggs

Method

• Preheat oven to 350°.
• Beat egg yolks slightly; add sugar and flour.
• Beat.
• Add cocoa and vanilla and fold in beaten (stiff) egg whites.
• Grease 10 x 16-inch shallow sheet pan, cover with greased waxed paper or kitchen parchment.
• (I use the parchment.) Spread batter and bake 12 to 14 minutes.
• Turn out on damp towel that has been sprinkled with confectioners sugar and roll up. (May be frozen at this point.)
• Defrost and unroll to assemble later.
• Spread with part of Smucker's chocolate fudge.
• Beat whipping cream; add enough Hershey chocolate syrup to make a rich chocolate cream.
• Add 1 1/2 ounces rum or chocolate liqueur. Spread 1/2 of cream on top of fudge.
• Roll up and cover with more chocolate fudge and rest of cream mixture.
• Decorate with shaved bitter chocolate.