Chocolate-Ice Cream Roll

• 4 eggs, separated
• 3/4 cup sugar
• 2 squares baking chocolate
• 6 tbsp. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• Powdered sugar
• Ice cream

Have eggs at room temperature. Beat egg whites until light and fluffy; gradually add the sugar, 1 tablespoonful at a time, beating with mixer on low speed. Melt the chocolate and allow to cool. Beat the egg yolks until thick and lemon colored; fold egg yolks and melted chocolate into egg whites. Fold in flour sifted three times with baking powder and salt; add vanilla. Grease a 10 x 15-inch jelly roll pan; cover with waxed paper to within 1/2-inch of edges. Spread batter over pan. Bake at 375 degrees for 10 minutes. Remove from pan to a powdered sugar-coated towel. Roll and allow to cool. Unroll; fill with ice cream. Reroll.

Yield: 10 servings.

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