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