Set oven at 350F. Grease a 15"x 10"x 1" jelly roll pan; line with wax paper, grease wax paper.

Beat the yolks until thick and creamy(10 min.) Add the sugar gradually and continue beating until smooth. Now stir in the cocoa and the extracts.

Beat the egg whites until they hold precise points; then gently fold or mix into the cocoa batter. Pour into pan and bake for 25 min. or until cake pulls away from sides of pan.

Roll as in jelly roll recipe .

*INGREDIENTS*

FILLINGS

Charlotte-russe

1 env.unflavored gelatin

1 cup heavy cream

2 tbsp. sugar

2 tbsp. rum

shaved chocolate

Chocolate-mint

1/2 cup sugar

1/4 cup cocoa

dash of salt

1/2 tsp. vanilla extract

1/4 tsp. mint extract

1 1/2 cups heavy cream

*DIRECTIONS*

CHARLOTTE RUSSE FILLING: Sprinkle gelatin over 1/2 cup cold water to soften. Set the container of gelatin in a pan of hot water, and stir until dissolved. Mix heavy cream, sugar,rum, and whip until cream holds it s shape. Stir in liquid gelatin and chill until firm. Beat until smooth before spreading 3/4 of filling on the roll. Use remaining filling on the top of roll and decorate with shaved chocolate.

CHOCOLATE-MINT FILLING: Mix all the ingredients in a bowl(just mix, don't beat) and chill several hours in refrigerator. At the end of this time, beat until cream holds shape. Use 3/4 of the mixture for filling the roll. The remaining filling is spread over the top of the roll.