For the cake:

8 eggs, room temperature, separated

1 C sugar plus 1/4 C sugar

2 t vanilla

1/2 C good quality cocoa (plus another 3 T to coat the pan)

1/2 C cake flour

pinch salt

For the cream:

1 1/2 C heavy cream

2/3 powdered sugar

2 t vanilla

For the ganache:

1 C heavy cream

1 pound semi sweet chocolate, chopped

1 t cinnamon

To make the cake, heat the oven to 375.  Line a jelly roll pan with parchment paper and butter the parchment paper.  Lightly coat the buttered parchment paper with cocoa, set aside.  In a large bowl beat the egg whites until they form soft peaks, slowly beat in 1/4 C sugar and beat until whites are stiff, but not dry.  In a medium bowl combine the egg yolks, 1 C sugar, vanilla, and salt and beat on high until the yolks are a thick and fluffy and a light yellow color.  Whisk the yolks into the whites.  In a small bowl whisk together the cocoa and cake flour and fold into the eggs.  Spoon the batter onto the cookie sheet and smooth out evenly in the pan using a spatula.  Place in the oven and bake 20 minutes.  Do not over bake or the cake will become rubbery.  Remove the cake from the oven and allow to cool about 15-20 minutes.  While the cake is still warm, and using the parchment paper to help, roll the cake jelly roll fashion lengthwise.  Set aside and let cool completely.  Once the cake has cooled you can wrap in in plastic wrap and store it room temperature over night if you don’t want to bake it the same day you serve it.

For the cream place the 1 1/2 C cream, powdered sugar, and vanilla in a medium bowl and whip on high until stiff.  Carefully unroll the cake and remove the parchment.  Using a cake decorating spatula spread the cream evenly over the cake and gently roll up.  Cover the cake in plastic wrap and place in the refrigerator until ready to serve.

To make the ganache heat the cream until just scalded.  Add the chopped chocolate and cinnamon and whisk until smooth and glossy.  If the chocolate won’t melt either heat slowly over a double boiler until the chocolate has melted or place in a microwave on high for a minute.

To serve, slice the cake into one inch slices and arrange on a platter and drizzle with ganache.

Serves 12.