INGREDIENTS
- 6 eggs, separated
- 1/2 cup granulated sugar (125 ml)
- 1/2 cup semi-sweet chocolate pieces, melted (125 ml)
- 3 cups whipped topping (750 ml)
- 2 cups fresh strawberries, chopped
- Powdered sugar
DIRECTIONS
Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.
Spread mixture evenly into lightly oiled was paper-lined 15 x 10 x 1 inch jelly roll pan. Bake at 375F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.
Invert onto wax paper. Carefully remove wax paper form top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill.
Servings: 8-10