Passover Chocolate Cream Roll

1 cup bitter chocolate, grated
1 T cake meal
1 cup sugar
5 eggs, separated
½ pt. whipping cream or jelly

Mix chocolate with cake meal. Gradually mix sugar with egg yolks. Slowly add chocolate mixture. Fold in egg whites that have been beaten stiff. Line oblong sheet pan or jelly roll pan. with wax paper. Pour in batter. Bake at 350º for 15 minutes. Turn out carefully on towel. While slightly warm but not hot, spread with sweetened whipped cream or jelly. Roll like a jellyroll and refrigerate immediately. Slice to serve.

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