Preheat the oven to three hundred and fifty degrees. Lightly grease a baking sheet and line with parchment paper.
Separate six egg yolks into a small bowl and the whites into a large bowl.
With an electric hand mixer, beat the six egg yolks. Add one-third of a cup of cocoa powder, one teaspoon of vanilla extract and one-half teaspoon of almond extract. Beat until smooth.
Add one cup of Bisquick and one teaspoon of baking powder.
Fold the yolk mixture into egg whites, being careful not to over mix.
Pour the batter into the prepared pan and spread out evenly.
Bake for approximately fifteen minutes, or until golden on the top.
Turn the cake out onto a clean piece of parchment paper and gently peel off the existing piece.
Starting with the long edge, roll the cake using the parchment paper. Place seam side down on a wire rack until cooled. Prepare the filling
In a mixing bowl, combine one and one-half cups of heavy cream with one cup of icing sugar. Cover the bowl with plastic wrap and refrigerate for one hour.
Sprinkle one package of gelatin over one-half cup of cold water in a microwave-safe bowl. Let stand for five minutes.
Place the gelatin in the microwave and heat until the gelatin has dissolved.
Once the gelatin has cooled, add 2 tablespoons of dark rum.
Remove the cream from the refrigerator and beat with an electric hand mixer until stiff peak forms. Add the gelatin mixture and continue beating until well combined.
Chill for an additional thirty minutes.
Unroll the cake, remove parchment paper and spread with three-quarters of the filling.
Gently roll the cake seam side down and transfer to a serving dish or container.
Spread top and sides with remaining filling. Chill until ready to serve.
Garnish with chocolate curls if desired.