This dramatic dessert comes from Chef Rob Sobkowski, founder of Sensational Chocolates in Coral Springs, FL.
  (See article on Chef Rob)

Chocolate Roulade

Sponge Cake
4 egg yolks
1/4 cup granulated sugar
1 pinch salt
1/2 tsp vanilla extract
4 ea egg whites
1/4 cup sugar
1/4 cup cake flour
5 Tbs. cocoa powder

Preheat oven to 425 degrees.
Prepare a 12 x 18 jelly roll pan by spraying pan with pan release, lining the pan with
   parchment paper, and spraying the paper.
Sift flour and cocoa powder and reserve.
In mixer, place the egg yolks, ¼ cup of the sugar, salt and vanilla. Whip on high speed
   until thick, light and foamy.
In a CLEAN bowl, whip egg whites on high speed until triple in volume. With the machine
   running, add the other ¼ cup of the sugar and continue to whip on high speed until medium
   peaks form.
Fold whipped whites into the whipped yolks. Gently fold in sifted cake flour and cocoa powder.
Spread cake batter over the prepared pan and place in the oven for 5 to 10 minutes or until the
   cake springs back when gently touched and the top feels dry.
Remove the cake from the oven and slide it off the sheet pan immediately to stop the cooking
   process.

The roulade should be filled the same day it is baked.

Heavy Chocolate Mousse
5 oz semi-sweet chocolate
1oz unsalted butter
2 egg yolks
1 whole egg
2 Tbs. Sugar
1 cup heavy cream

Melt the chocolate and butter over a double boiler and cool slightly.
Whip heavy cream to medium stiff peaks and reserve in refrigerator.
In a stainless steel bowl, place the egg yolks, whole egg and the sugar and whisk together.
Place bowl over a double boiler with simmering water and whip until light and thick.
Remove from heat and continue to whip until cool.
Fold melted chocolate into whipped yolks.
Fold in whipped cream 1/3 cup at a time.

Chocolate Ganache
10 oz semi-sweet chocolate
1 cup heavy cream

Chop the chocolate into small pieces and place into a bowl.
Bring the heavy cream to a boil.
Pour the hot cream over chopped chocolate, and stir until melted.
If the ganache is too thick, thin it to the desired consistency with some milk.

Simple Syrup
½ cup water
½ cup sugar

Place the sugar and the water in a pot, stir once, and bring to a boil. Remove the pot from the heat, pour syrup into a heat proof container and allow it to cool.

Before using, the syrup can be flavored any way you’d like with liquor, fruit purées, etc.

To assemble the roulade
Flip the chocolate sponge cake upside down and gently remove the parchment paper. Turn the
   cake right side up back onto the parchment paper, laying it on the table horizontally.
Flavor the simple syrup with your favorite liqueur. Amaretto, Grand Marnier, Kahlua,
   Chambord and rum all work great. Brush the syrup onto the top of the cake letting it soak
   through.
Prepare the chocolate mousse and allow it to set in the refrigerator for about 10 to 15 minutes,
   or until it starts to become firm.
Spread the mousse evenly over the top of the cake.
Starting with the end that is the farthest away from you, pick up the corners of the paper and
   begin to roll the cake towards you. Be sure not to roll the paper inside the cake.
Once you have rolled the entire cake squeeze gently from the middle out to ensure that the
   roulade is tight.
Place the roulade on a sheet pan, seam side down and allow it to set in the freezer for two hours
   or overnight.
Once the roulade is set, place it onto a dipping screen with a sheet pan underneath.
Prepare the ganache and pour it completely over the roulade while it is still warm.
Transfer the coated roulade to a cutting board and place in the refrigerator until the ganche is set.
Remove the roulade from the refrigerator and cut it into the desired size slices, dipping your knife
   in hot water for each slice.