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[Updated 5/9/11: To clarify some cake rolling confusion, pointed out by a helpful commenter. The prior directions had you roll the cake with a piece of waxed paper underneath, towel on top. In hindsight, the cake is much easier to roll with a towel underneath, as my photos show. Apologies to anyone who ended up with (delicious) cake chips because of this!]
Cake layer:
6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips
3 tablespoons water or strong coffee
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided
Filling:
1 cup heavy or whipping cream
2 to 3 tablespoons powdered sugar (use more if you prefer a sweeter filling)
1/2 teaspoon vanilla extract or 1 to 2 tablespoons liqueur of your choice, such as Grand Marnier
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 e.clair
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