I have to make this every Christmas. It is a lot like the Yule Log recipes, but has no flour, and I do not decorate it, except to sprinkle it with cocoa or powdered sugar.

CHOCOLATE LOG

6 egg whites (room temp)
3/4 c. sugar
6 egg yolks
1/3 c. unsweetened cocoa
1 1/2 t. vanilla extract
dash of salt
confectioner1s sugar

Filling:

1 1/2 c. heavy cream, chilled
1/2 c. confectioner's sugar
1/4 c. unsweetened cocoa
2 t. instant coffee powder
1 t. vanilla extract

1. Grease bottom of a 15 1/22 x 10 1/22 x 12 jelly roll pan; line with waxed paper; grease lightly. Preheat oven to 375 degrees. In a large electric mixer bowl at high speed, beat egg whites just until soft peaks form when the beater is slowly raised.

2. Add 1/4 c. sugar, 2 T. at a time, until stiff peaks form when beater is slowly raised. With same beaters, beat yolks at high speed, adding remaining 1/2 c. sugar, 2 T. at a time. Beat until mixture is very thick - about 4 minutes.

3. At low speed, beat in cocoa, vanilla and salt, just until smooth. With wire whisk or rubber scraper, using an over-and-under motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show.)

4. Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed with fingertip. Sift confectioner1s sugar, in a 13x10 rectangle, on clean linen towel. Turn cake out on sugar; lift off pan, peel paper off cake immediately.

5. Roll up, jelly roll fashion, starting with the short end, towel and all. Cool completely on a rack, seam side down - at least 1/2 hour.

6. To make the filling, combine ingredients in a medium bowl. Beat with electric mixer until thick and then refrigerate.

7. Unroll cake; spread with filling to 12 from edge; reroll. Place seam side down, on a large plate or tray. Cover loosely with foil. Refrigerate 1 hour before serving.

To serve: sprinkle with cocoa or confectioner's sugar