6 eggs, separated
1/2 cup granulated sugar (125 ml)
1/2 cup semi-sweet chocolate pieces, melted (125 ml)
3 cups whipped topping (750 ml)
2 cups fresh strawberries, chopped
Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.
Spread mixture evenly into lightly oiled wax paper-lined 15x10x1″ jelly roll pan. Bake at 375∞F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.
Invert onto wax paper. Carefully remove wax paper from top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill. Servings: 8-10