8 oz (250 g) top-quality bittersweet chocolate
8 eggs, separated
1 cup granulated sugar
1 1/2 cups whipping cream
6 oz (250 g) bittersweet chocolate
1/4 cup icing sugar
Preheat the oven to 350ºF (180ºC).
Place parchment paper over a 15 1/2 x 10 1/2 x ¾ -inch, 4-cup jellyroll pan. Cut paper so that it comes up the sides of the pan.
To make the cake, place chocolate in a heavy pot and melt over low heat. Once melted, remove and cool.
In a separate bowl, beat the egg yolks and ¾ cup sugar until thick. With a spatula, stir chocolate mixture into egg yolk mixture.
In a separate bowl, with clean beaters, beat the egg whites until stiff peaks form. Beat in the remaining 1/4 cup sugar until egg whites are thick and glossy.
Using a large spoon, stir one quarter of the beaten egg whites into the chocolate mixture. Fold in the remaining egg whites.
Spoon the mixture onto the prepared baking sheet and spread evenly.
Bake for 18 to 22 minutes, or until puffed and dry looking.
Let cool on the baking sheet for 5 minutes. Cover with a slightly damp tea towel until cool.
To make the filling, bring whipping cream to boil. Immediately remove from heat and stir in chocolate. Stir until smooth. Transfer to large bowl and refrigerate until cold.
Once cake is cool, remove towel and let cake dry for 5 minutes. Flip over onto a clean tea towel. Remove paper.
With an electric mixer beat chocolate cream until it thickens, about 1 to 2 minutes. Spread roulade with a thick layer of cream that comes within 1/2-inch to the edge. Place tea towel with roulade partly on your serving platter. Using the tea towel as a guide, roll roulade right on to serving platter.
Chill overnight or for 4 hours. Dust with icing sugar. Cut into slices for serving.