Chocolate Log Roll with Hot Butter Sauce

Oh dear me!
This is such a dangerously rich dessert ~ 
I only make it a few times a year.
My Dad always requests it for his birthday ~
Traditions like this one die hard! :)

It is such an elegant looking cake ~ but really not difficult to make.
I have provided step-by-step pictures 
to walk you through the process.
You can easily get eight servings out of one recipe ~ let me know what you think!

The yummy cake ready to be eaten!

The chocolate and eggs whites...fold together carefully.

Spread into prepared pan with spatula...

Sprinkle parchment paper with icing (powdered) sugar.

Fresh from the oven...

Turn immediately onto prepared parchment paper.

Roll up and place on wire rack to cool.

When it's completely cool, unroll and spread with whipped cream.

Roll it up again and place on serving plate.

Sprinkle with more icing (powdered)sugar...

Cover and refrigerate until serving time.
Make the hot butter sauce about 45 minutes before you require it.

Chocolate Log Roll

Separate 5 eggs and whip the whites until stiff.
Set aside.

Blend 5 egg yolks with 3/4 cup icing sugar.
Add 2 heading Tablespoons cocoa powder and 
1 Tbsp and a wee bit more flour.
Blend together well.

Fold in 5 whipped egg whites ~ add in a pinch of salt.

Grease jelly roll pan, then line with parchment paper and grease again...make sure you do this well...
or it will stick! Spread mixture into pepared pan.

Bake 425* F for 10 minutes.

Turn out onto parchment paper heavily sprinkled with icing sugar.
Roll up width-wise and cool on wire rack.
When cool, unroll and spread with 2 cups (before whipping) whipped cream and re-roll.

Place on serving plate and sprinkle with icing sugar.
Refrigerate until ready to serve.
Just prior to serving make the hot butter sauce...slice and pour sauce on individual servings.

~ Hot Butter Sauce ~

1/2 cup butter
1 cup icing sugar

Mix together and heat in a double boiler until melted.
Boil some water and crack an egg into a mug.
Whip the egg with a fork as you pour 2 Tbsp boiling water into it. 

(This helps to prevent curdling when you add it to the hot butter and sugar mixture).

Using a whisk stir the butter and icing sugar 
as you add in the beaten egg.
Continue to stir and simmer 1/2 hour stirring frequently.
Pour over individual slices of cake immediately before serving.

ENJOY!