Grease a 15 x 10 x 1" jellyroll pan, and line with wax paper.
Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add 1/3 c. sugar, beating well. Set mixture aside.
Beat egg whites (at room temperature) in a large mixing bowl until foamy; gradually add remaining 1/3 cup sugar, 1 T. at a time, beating until stiff peaks form. Fold into egg yolk mixture.
Combine flour, cocoa, baking powder, and salt; mix well and fold into egg mixture. Spread batter evenly in prepared pan. Bake at 375 for 8 to 10 minutes.
Sift 1 to 2 T. powdered sugar in a rectangle on a tea towel. When cake is done, immediately loosen from sides of pan and turn out onto sugar-coated towel. Peel off wax paper. Starting on the wide side, roll up warm cake and towel together; allow the cake to cool completely on a wire rack, seam side down.
Unroll cake: remove towel. Spread with Amaretto Filling and reroll. Frost with Creamy Chocolate Frosting.
1 cup whipping cream
2 tsp. Amaretto or 1/4 tsp. almond extract
2 T. sugar
Beat whipping cream until foamy; add Amaretto or extract. Gradually add sugar, beating until soft peaks form.
2 (1 oz.) squares unsweetened chocolate
1/2 c. butter, softened
2 tsp. vanilla extract
2 cups sifted powdered sugar
2 T. milk (or left-over coffee)
Melt chocolate slowly in the top of a double boiler or in the microwave. Set aside. Cream butter until light and fluffy. Add chocolate, vanilla and remaining ingredients; beat until of spreading consistancy.