For the Chocolate Cake:

1. Preheat oven 350 degrees F.
2. Lightly grease a rimmed 10 – by 15-inch baking pan and line if with wax paper; grease paper. In a bowl, mix flour, cocoa, baking powder, and salt.
3. In a large bowl using an electric mixer, beat egg at high speed until thick and creamy.
4. Gradually add granulated sugar; continue to beat, scraping bowl until mixture is creamy. Beat in water and vanilla. Slowly, add flour mixture.
5. In a small bowl of a mixer, using clean, dry beaters, beat egg whites until stiff peaks form. Gently, fold into batter. Pour into prepared pan; spread evenly.
6. Bake 10 – 12 minutes; or until cake springs back when lightly pressed.
7. Immediately, invert cake onto a clean dishtowel sprinkled with about 3 tablespoons of powdered sugar.
8. Gently, peel off the wax paper; immediately roll cake and towel into a cylinder, starting with a short side.
9. Let cool completely on a rack while preparing filling.

Whipped Cream Cheese Filling:

1. Beat the cream cheese and honey together, using an electric mixer, until smooth and creamy.
2. Using an electric mixer, whip the heavy cream until light and fluffy.
3. Add the orange zest, almond extract and the vanilla to the cream cheese mixture and mix.
4. Gradually add the whipped cream to the cream cheese mixture and mix with the electric mixer for a second or two.

Chocolate Pecan Mixture & Assembly:

1. Place the chocolate chips and the pecans in a food processor and process until almost a chocolate paste.
2. Unroll the cooled cake, don’t worry if the cake cracks.
3. Spread about a ¼ inch of the whipped cream cheese over the cake, followed by the chocolate pecan mixture.
4. If there is left over cream cheese filling, it is a wonderful dip for fruit, such as strawberries.
5. Roll the cake, and wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
6. Sift powdered sugar over cake before serving.