Chocolate Roll

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Chocolate Roll
6 large eggs, separated
8 oz. dark unsweetened chocolate
1 c. sugar
1/4 c. strong coffee

Mocha Filling
1 1/2 c. heavy cream
4 T. cocoa
1 T. instant coffee
1/4 c. confectioners' sugar

Chocolate Sponge

  1. Preheat oven to 350° F.
  2. Melt chocolate and coffee in a double boiler. Do not stir
  3. Beat the egg yolks until lemon colored
  4. Add sugar to eggs
  5. Add chocolate - coffee liquid to egg - sugar mixture
  6. Line 11" x 15" jelly roll pan with greased paper
  7. Bake for 15 minutes. Turn off oven and let sit for 5 more minutes
  8. Cover with 2 wet paper towels and wet dish towel
  9. Chill
Mocha Filling
  1. Whip heavy cream until stiff peaks
  2. Sift together dry ingredients
  3. Fold dry ingredients into heavy cream
Chocolate Roll
  1. Remove chocolate sponge from refrigerator
  2. Remove towels and cover with waxed paper
  3. Turn chocolate roll over and carefully remove greased paper
  4. Spread filling evenly over chocolate sponge
  5. Carefully roll up chocolate sponge
  6. Sprinkle top of chocolate roll with confectioners' sugar
  7. Chill until ready to serve

revised 29 November 2009 © 2006-2011 Ruth E. Imershein
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Made with a Mac