Chocolate Mousse Cake Roll

beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
5
Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end place on wire rack to cool completely.
6
Carefully unroll cake remove towel. Gently stir filling until of spreading consistency. Spread cake with filling reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Serve drizzled with syrup and garnished as desired. Cover refrigerate leftover cake roll.
Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesnt get dry.
Chocolate Mousse Filling
Stir together sugar and gelatin in small saucepan stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat stirring constantly until mixture just begins to boil.
Remove from heat. Immediately add chocolate chips stir until melted. Stir in vanilla cool to room temperature.
Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture folding gently just until blended. Cover refrigerate until ready to use.