I'm going to break it down into a lot of small steps so that even a beginning baker can follow along.
I also want to note that the color may look a little strange in my photos.
Step 1: Ingredients & Materials
1 c. chocolate chips (semisweet)
1/4 c. water
5 large eggs
1 c. sugar
cocoa powder (a couple large spoon fulls)
1 c. whipping cream
(BOTH parchment and wax paper OR just parchment paper)
15x10 inch baking sheet (2 sheets are preferred. If the second one is bigger that's even better)
Step 2: Step 1 - Seperate the Eggs
Separate the eggs into egg white and egg yolk. I usually just roll the egg yolk gently in my hand, with spaces between my fingers, over the yolk bowl (hands are washed). This may seem too primitive for some, but I find it very easy and effective.
Step 3: Step 2 - Chocolate Mixture
Step 4: Step 3 - Yolk Mixture
Step 5: Step 4 - Combining Chocolate and Yolk Mixture
Step 6: Step 5 - the Egg Whites
How can you tell if they are stiff ? If you make a small scoop out of the egg mix with a knife it shouldn't sink back to fill in the hole (see image).
Step 7: Step 6 - Mix in Egg White
Step 8: Step 7 - Preparing the Cookie Sheet
Pour chocolate batter into parchment paper (on top of cookie sheet). If it won't spread into the corners help it by pushing the corners of the parchment paper down.
DO NOT REPLACE WAX PAPER FOR PARCHMENT PAPER IN THIS STEP! The cake must be baked on the parchment paper. The wax on the wax paper will melt to your cookie sheet.
Step 9: Step 8 - Baking & Whipping Cream
While it's in the oven you can make the filling.
Take your whipping cream and add the rest of the sugar to it (1/4 c.). Beat it until it won't flow (**see picture).
Also, you can use this whipping cream trick for other recipes. It's pretty tasty.
If you still have some time after you're done whipping it just put it in a bowl, cover it with aluminum foil, and let it sit in the fridge until later.
** The picture makes it appear a little bit yellow - this is just because my camera is weird. It should be completely white.
Step 10: Step 9 - Remove From Oven
Place the cake in the fridge an allow it to cool off completely. 30 minutes should do the trick. Less time is fine too.
Step 11: Step 10 - Cocoa Powder
Step 12: Step 11 - the Weird Part
Cover what you just powdered with a piece of wax paper or another piece of parchment paper.
Put another cookie sheet over the wax paper/parchment paper you just put on the cake. This will be sort of like a cake sandwich between two cookie sheets. If you don't have a cookie sheet I would recommend using a large book.
Use this to flip the cake over onto the 2nd cookie sheet/book.
Step 13: Step 12 - Removing the Parchment Paper
Carefully peel back the parchment paper on top of the cake. Your cake might try to stay on but do your best. Now that I'm thinking about it, I have an idea. If anyone reads this and decides to do the recipe you should try the following:
Before you even pour the cake batter onto the parchment paper, lightly powder the paper with cocoa powder (after greasing it). You would do this during Step #7. Let me know how it goes.
Step 14: Step 13 - Whipped Cream
Step 15: Step 14 - Rolling (The Hard Part - Maybe)
You are going to take the roll and slowly pull the parchment paper towards the other end of the roll (LOOK AT THE PICTURE IF YOU ARE UNSURE WHAT THIS MEANS!). DO NOT pull the paper directly upwards. I would recommend looking at both of the pictures I have included with this step.
Step 16: Step 15 - Options
How to chill it in the fridge: keep the wax paper/parchment paper tightly around the roll and put it somewhere in the fridge. Done.
Fruit is a good thing to serve with it or on top of it.
This may not be the prettiest dessert but it is definitely delicious and boyfriend approved!