Decadent Chocolate Jelly Roll

A spectacular dessert with a chocolate mousse like filling that is very easy to make!!

Preheat oven to 350 degrees f.

Spray a jelly roll pan with pam.

Line it with wax paper and again spray with pam.

Set aside.

In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.

Add the sugar in 3 additions and beat for at least 5 minutes until thick and cream coloured.

Sift in the flour , cocoa , baking powder and salt.

Beat on low until all is incorporated into the egg mixture , but do not over beat.

Pour the batter into the prepared pan.

Spread so that it is level and even.

Bake for 13 minutes and check with a toothpick for doneness.

While cake is baking , sift icing sugar heavily over a clean , cotton tea towel.

Remove cake from the oven and invert carefully onto tea towel.

Gently remove the wax paper.

From the short end , roll the cake up together with the towel and place to cool completely on an elevated cooling rack.

To prepare the filling: sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable'.

eggs, white sugar, vanilla extract, all-purpose flour, cocoa, baking powder, salt, icing sugar, chocolate hazelnut spread, whipping cream