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Chocolate Roll with Strawberry Filling
bake temp: 350 F
bake time: 15-20 minutes

5 large eggs, room temp.
3/4 cup granulater sugar
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
2 oz unsweetened chocolate, chopped
2 Tbsp. granulated sugar
1/4 tsp. baking soda
1/2 cup icing sugar or cocoa

strawberry filling:
15 oz frozen sliced strawberries, thawed and drained
1 1/4 cup syrup from frozen strawberries topped off with water
1/3 cup granulated sugar
1/4 cup cornstarch
1 tsp. lemon juice

chocolate glaze:
3 oz unsweetened chocolate, chopped
1 1/2 tsp. water
sliced strawberries

cake:
Pre heat oven. Grease 10x15 inch jelly roll pan. Line bottom with waxed paper. Beat eggs in mixing bolw until thick and light coloured.
Add sugar 1 Tbsp. at a time, beating well after each addition. Place flour, baking powder and salt in sifter. Sift over batter and fold in with spatula. Melt chocolate with water and sugar, stirring often. Stir baking soda into melted chocolate mixture. Quickly fold into batter. Spread into prepared pan. Bake for 15-20 minutes or until a toothpick comes out clean. Sift icing sugar or cocoa over towel. Invert cake onto towel. Carefully remove waxed paper. Trim crisp edges, if any. Roll up from short side along with towel. Let stand 30 minutes or more to cool.

filling:
Measure strawberries, syrup, and water. Pour liquid into saucepan. Stir in sugar, cornstarch and lomon juice. Heat and stir until it boils and thickens. Place saucepan in cold water in sink. Stir to hasten cooling. Stir strawberries into cooled mixture. Unroll cake. Spread with strawberry mixture. Roll up again withoug towel.
glaze:
Melt chocoalte and water, stirring often. Glaze roll and garnish with sliced strawberries.