Buche de Noel

2 cups heavy cream

1/2 cup confectioners' sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

6 egg yolks

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

1&1/2 teaspoons vanilla extract

1/8 teaspoon salt

6 egg whites

1/4 cup white sugar confectioners' sugar for dusting

Preheat oven to 375. Line a 10x15 inch jellyroll pan with one sheet of parchment paper (you might even want to spray the parchment with nonstick spray, you definitely don't want this to stick! In a large bowl, whip cream, 1/2 cup confectioner’s sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar (it will take a lot...once again, you don't want it to stick to the towel!). Turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge.  Roll the cake up with the filling inside. Place seam side down onto a serving plate, frost with remaining filling, and refrigerate until serving. Dust with confectioners' sugar before serving. Note: It is a bit too rich for me, so I think next time I will just do a plain white filling, and then do the chocolate on the outside.  If you don't want to go to all of the trouble, you can even use Cool Whip on the inside!