Chocolate Roulade

Initial recipe from Chocolate Epiphany.  Use a 13x17 rimmed sheet with silicone mat or parchment. Liquids to be measured by weight.

• 400F initially, lower to 350F when putting in.
• Melt chocolate chunks with hot water, let cool.
• Sift together flour and cocoa powder.
  
• Beat sugar and egg yolks.
  
• Whisk egg whites, beat in sugar gradually.
• Stir chocolate into sugar and yolks.
• Stir in chocolate pieces, if using.
• Stir in flour and cocoa.
• Fold in egg whites, using one-third to thin mixture, using spatula.
• Pour into half-sheet pan lined with parchment.
  
• Turn heat down. and bake 8-12 mins.
• Turn knife around edge.
• Place damp dishtowel over pan for 10mins (only).
• Let cool.
• Turn onto paper dusted with powdered sugar.
• Meanwhile whip cream with oil and sugar.
• Spread filling, leaving 1in around edge.