The Log.  Preheat the oven to 350 degrees.  Butter and flour a large shallow pan (about 10"x14").  Put the egg whites in a large bowl. Use an electric hand mixer to beat the egg whites until they are stiff. In a second bowl, combine and mix the sugar and cocoa.  Add the cocoa mixture to the egg whites a little at a time, mixing and beating after each addition.  Without washing the mixer, beat the yolks (in another bowl) until thick.  Fold the yolks into the whites mixture.  Spread the batter evenly in the pan.  Bake until the cake shrinks from the edges (about 20 minutes).  Lay out a cloth on a flat surface (must be bigger than the cake).  Remove the cake from the oven and invert the pan so that the cake is turned out on the cloth.  Cut off the edges of the cake if they are crisp.  Cover the cake with a slightly dampened cloth and allow to cool.  Spread the whipped cream evenly over the cake.  Roll firmly and put on a serving dish with the fold underneath.  Sprinkle lightly with powdered sugar.  Slice and serve with chocolate sauce.

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Whipped Cream.  Pour the cream in a bowl and whip with an electric hand mixer until it thickens and peaks form.  Use a spoon to fold in the sugar and vanilla.  The sugar and vanilla provide the flavor, so add or delete to suit your taste. 

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Chocolate Sauce.  Melt the chocolate in a skillet over low heat.  Add the butter and sugar and bring to a boil.  Add the evaporated milk and bring back to a boil, stirring frequently.  Remove from heat and stir in the vanilla and salt.

Our Comments:  This is one of the best of 1996.  It is not as hard as it looks, but no one who sees the finished product will believe that.  Everyone likes this!

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