Chocolate Cream Roll

Directions

1. 1
   Beat yolks with 1/2 cup sugar and cocoa, fold in stiffly beaten egg whites.
2. 2
   Line well-greased biscuit pan with wax paper, brush with butter or oil.
3. 3
   Pour mixture on this.
4. 4
   Bake at 325° for 20 to 25 minutes.
5. 5
   Turn out on a towel; roll as a jelly roll.
6. 6
   When cold, unroll and spread with whipped cream sweetened with powdered sugar. Roll, slice and serve with hot chocolate sauce.