Why have we abandoned the rolled-up cake? I gather that they used to be common fare and now you never see them.
This one is made from a chocolate souffle-like layer, baked in a jelly-roll pan. Without even cooling, it's sprinkled with cocoa, then spread with chocolate cream (whip a cup of cream with 3 T. cocoa, 1 t. vanilla, and 1/3 c. powdered sugar). Tightly rolled, wrapped in foil, then refrigerated: oh my.