DEATH BY CHOCOLATE CAKE

1/4 c. cocoa

1 1/4 c. powdered sugar

5 eggs

1 tsp. vanilla

1/4 tsp. salt

1 quart good vanilla ice cream 

Preheat oven to 350 degrees. Sift cocoa and sugar together.

Separate the eggs; put the yolks and vanilla in a large

bowl and beat very well until thick. 

In another bowl beat the egg whites until foamy; add salt

and continue beating until soft peaks are formed. Fold the

cocoa and sugar into the whites, then gently fold the egg

white mixture into the beaten yolks. Thoroughly butter a

10″x15″ cookie sheet and line it with wax paper. Spread the

batter evenly in the pan; bake 18 to 20 minutes, until

toothpick comes out clean. Sprinkle a clean tea towel with

powdered sugar and turn cake out onto it. Remove wax paper

and trim off crispy edges, if any. Roll the cake in the

towel from the long end and let it rest 1 to 2 minutes.

Unroll and let it rest again for a few minutes, then roll

it up again and allow it to cool completely. 

Set ice cream out to soften. Unroll the cooled cake; spread

evenly with ice cream and roll it back up (without the tea

towel). Dust the top with powdered sugar. Keep it in the

freezer until ready to serve. When ready, cut the cake and

serve it with Killer Chocolate Sauce. 

KILLER CHOCOLATE SAUCE: 

3 tbsp. unsalted butter

4 oz. unsweetened chocolate

2/3 c. boiling water

1 1/2 c. sugar

7 tbsp. corn syrup

1 tsp. vanilla 

Melt the butter and chocolate in a heavy saucepan over low

heat; add boiling water and stir well. Mix in the sugar and

corn syrup, until sauce is smooth. Boil the sauce, without

stirring for 10 minutes; remove from heat; cool 20 minutes,

then add the vanilla. Spoon the sauce over the Death by

Chocolate Cake.