Preheat oven to 375. Spray a 15 by 10 inch jelly roll.pan with non stick spray. Line pan with parchment paper and spray parchment paper with non stick spray.
In a small bowl combine flour, cocoa powder baking powder and salt
.
Separate egg yolks and egg whites into separate large bowls. Whites in one bowl, yolks in the other. Beat whites until foamy, gradually add 1/4 cup sugar and beat until stiff peaks.
Beat egg yolks with remaining 1/2 cup sugar and vanilla until thick and light, 2 to 3 minutes.fold in flour/chocolate mixture just until combined
Fold 1/4 of egg white mixture into yolk mixture then fold in remaining whites
Spread batter evenly in prepared pan. Bake 12 to 13 minutes until.toothpick comes out clean
Cool 2 minutes on wire rack, meanwhile dust clean dry kitchen towel with confectioners sugar. Run a small sharp knives around edges of cake to release any stuck pieces. Invert cake on prepared kitchen towel and carefully peel of parchment paper
Roll cake up in towel.using towel to roll.in long cylinder, cool on rack while preparing ice cream
Have ice cream.softened enough to be able to spread. Unroll.cake and spread ice cream.evenly over cake
Roll cake up tightly using towel to just help. Don't worry about cracks they will be covered with frosting later Wrap. well in parchment paper and foil and frezze overnight
Make frosting
Place chopped chocolate in a large bowl. Heat cream just until hot in microwave or stovetop, pour over chocolate let sit 1 minute then stir until smooth
Chill mixture until cold at least 2 hours. When ready to frost cake beat. chocolate until creamy
Frost cake with frosting, press truffles in top and add sprinkles. Return to freezer to set frosting
Slice and serve with Coffee Cream Anglaise and Hot Fudge Sauce recipes attached below
https://cookpad.com/us/recipes/359845-hot-fudge-sauce
https://cookpad.com/us/recipes/339891-coffee-creme-anglaise
