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Preheat oven to 350F.
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Prepare jelly roll pan by buttering it and sprinkling flour over the butter. Tap edge of pan to remove any excess flour.
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Melt chocolate using the double boiler method. Constantly stirring until fully melted.
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Set chocolate aside to cool.
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Cream the butter and 1/4 cup sugar together until light and fluffy.
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Add chocolate and beat in egg yolks one at a time.
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In a different mixing bowl use a stand mixer or electric beater to beat egg whites and a pinch of salt until whites cling to the beater.
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Add remaining 1/4 cup sugar to egg whites and beat until they form stiff, unwavering peaks.
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Spoon out 1/3 of the egg whites and put in the chocolate base. Fold in the egg whites with a rubber spatula.
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Now pour the chocolate mixture over the rest of the egg whites.
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Sprinkle the flour on top.
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Gently fold the flour into the mixture until no white streaks are visible.
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Pour batter into the prepared jelly roll pan.
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Spread it evenly with a rubber spatula. It will be thin.
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Bake for 15 to 18 minutes or until the cake shrinks away from the sides of the pan and a knife inserted comes out clean.
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Loosen the cake from the pan by running a knife around the sides and turn it out on a rack to cool.
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Once cooled cut the cake in half to make two layers.
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*Finish making the filling*
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Over one layer spread the filling evenly.
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Set the other cake layer on top.
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Refrigerate on a rack for about an hour.
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*After 40 minutes start making the glaze*