Ingredients
4 large eggs, separated2/3 cup sugar, divided1/2 cup all-purpose flour2 tablespoons baking cocoa1 teaspoon baking powder1/4 teaspoon saltFILLING:1 cup heavy whipping cream2 tablespoons sugar1/4 teaspoon almond extractFROSTING:1/2 cup butter, softened2 cups confectioners’ sugar2 ounces unsweetened chocolate, melted2 tablespoons 2% milk2 teaspoons vanilla extract
Preparation
Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with parchment paper; grease the paper and set aside.
Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off parchment paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again.
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.
