Ann Katz'S (Joan Nathan'S) Chocolate Roll Cake

1. 1

   TO MAKE CAKE

2. 2

   preheat oven to 350

3. 3

   cover jelly roll with greased wax paper

4. 4

   melt chocolate and coffee together until melted, cool slightly

5. 5

   beat the egg yolks with 1/2 c sugar until fluffy and pale yellow

6. 6

   add the chocolate and coffee to the egg yolks

7. 7

   beat the egg whites until soft peaks, add 1/4 c. sugar, beat until stiff peaks

8. 8

   fold the egg whites into the chocolate mixture

9. 9

   pour batter in pan and bake 15-20 minutes, or until roll is firm

10. 10

    remove and cool for five minutes, then place a damp towel over the roll and cool completely at room temperature

11. 11

    remove the towel from the roll and sprinkle with cocoa. place an ungreased sheet of wax paper over the roll and turn the roll upside down. remove the pan and the first piece of wax paper

12. 12

    spread the mocha filling over the cake and roll up

13. 13

    cream the butter and sugar, melt the chocolate and coffee in double boiler, cool, add to butter and blend well, add the eggs and continue beating until very smooth and light.

* Per serving · 4 servings · Values may vary.

No additional tips available.