Smokeless Truffle Cigar

Heat cream to a slow boil; stir in chocolate until melted. Set aside, but don't let the mixture cool too much.

Combine eggs, sugar, flour, salt and vanilla in an electric mixer bowl and beat with wire attachment 12 to 14 minutes, until fluffy. Fold chocolate mixture into egg mixture until blended.

Butter 11-by-8-inch pan and pour mixture into pan. Place pan with batter in another pan large enough to hold it and pour in water about halfway up side of cake pan (to make a water bath). Bake at 300 degrees F for 1 hour 45 minutes.

When cake is done, remove from oven and let cool for 10 minutes. Invert cake onto a tray lined with parchment paper, then place in freezer or refrigerator to chill.

If cake is frozen, let thaw. Using a long knife, cut away edges of thawed or chilled cake. Cut cake into equal, rectangular portions.

Take a long piece of plastic wrap and double it over. Place one of the chocolate rectangles on the plastic and roll or fold the plastic to roll cake strip into a cigar shape (like a jellyroll). Make one at a time, using new plastic wrap each time; the wrap does get messy.

The cake roll may crack a little, but when dusted with cocoa and placed on plate, the cracks won't show. Roll it tightly and the cake will retain its shape.

When ready to serve, roll cake into cocoa. Place on large plate or ashtray with mixture of cocoa and confectioners' sugar to resemble ashes (Combine them in a plastic bag, shaking it well.) Serve with cappuccino ice cream.