Yield: 8-10 servings 

¼ cup plus 3 tablespoons unsweetened natural cocoa powder, divided
5 large eggs, separated
¾ cup sugar, divided
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 recipe Pecan Praline Filling
1 recipe Chocolate Buttercream Frosting
1 recipe Meringue Mushrooms
Garnish: additional unsweetened natural cocoa powder, confectioners’ sugar, and fresh 

                rosemary
 


1. Preheat oven to 375°. Spray a 15x10x1-inch jelly-roll pan with nonstick cooking spray with flour. Line pan with parchment paper, trimmed to fit bottom of pan. Spray again, and dust with 1 tablespoon cocoa. Set aside.

2. Beat egg yolks at medium speed with an electric mixer until pale and thick, approximately 7 minutes. Add ½ cup sugar, ¼ cup cocoa, flour, and vanilla, beating well. Set aside.

3. In a medium bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Add remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into cocoa mixture. Spread batter into prepared pan.

4. Bake until cake springs back when touched lightly in the center, 10 to 11 minutes.

5. Sift remaining 2 tablespoons cocoa onto a cloth dish towel in a 15x10-inch rectangle. When cake is done, immediately loosen from sides of pan, and turn out onto prepared towel. Peel off parchment paper. Starting at narrow end, loosely roll up cake and towel together, jelly-roll fashion. Place cake, seam side down, on a wire rack. Let cake cool completely.

6. Unroll cake. Spread evenly with Pecan Praline Filling, leaving a ½-inch border on all sides. Reroll cake without towel; place seam side down on a serving platter.

7. Cut off 1 end of cake, about 3 to 4 inches in length, at an angle. Place a little Chocolate Buttercream Frosting on top of cake to secure angled piece. Frost cake with Chocolate Buttercream Frosting. Pull the tines of a fork through frosting to create a wood-grain design. If desired, dust cake with cocoa and confectioners’ sugar. Garnish with Meringue Mushrooms and rosemary