Chocolate Roulade Creme Roll

I wish to share this great recipe
for a really mouth watering cake,
a log shaped cake made from
a souffle like mixture.

Ingredients:
1 tablespoon unsalted butter, for pan
2 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
3 1/2 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more for garnish
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac
Confectioners' sugar, for garnish
Seasonal fruit, for garnish

Directions:
Preheat oven to 350 degrees.
Butter an 11-by-17-inch jelly-roll pan
or a 12-by-17 1/2-inch sheet pan,
and line with parchment paper.
In a small saucepan,
heat 1 cup cream to a simmer.
Add chocolate, reduce heat,
and whisk until chocolate is melted.
As soon as mixture is a uniform dark color,
remove from heat and let cool for a few minutes.

In a large bowl and using a hand mixer,
whip egg whites and 2 tablespoons
sugar to stiff peaks, about 1 1/2 minutes.
Whisk one-quarter of the
egg-white mixture into the chocolate mixture.
Gently fold chocolate mixture back
into the original egg-white mixture,
and mix until smooth and well combined.

Pour batter into the prepared pan,
and spread it in an even layer with a rubber spatula.
Bake until cake is set and puffy, 10 to 12 minutes.
Transfer to a wire rack, and cool to room temperature.
Lift parchment paper to remove cake from pan,
and set it on work surface with long side facing edge of table.
Using a fine-mesh sieve, lightly dust cake with cocoa powder.

Whip the remaining 1 cup cream with
the remaining 1 1/2 tablespoons sugar,
the vanilla, and cognac.
Spread evenly over entire surface of cake.

Roll the cake lengthwise,
starting at a point 2 to 3 inches over the creme.
Roll cake another few inches,
pressing against parchment paper
to make a tight spiral.
Gently peel parchment paper off
as cake layer rolls away.
Complete the roll, stopping at
the far edge of the parchment paper.
Tuck the loose parchment paper around
and underneath the cylinder so it is
well wrapped and can be moved easily.
Serve immediately, or refrigerate.