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1
Grease a 15 x 10 x 1 jelly roll pan and line with wax paper.
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2
grease and flour wax paper and set aside.
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3
Beat egg yolks in a large mixing bowl until think and lemon colored add 1/3 cup of sugar, beating well.
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4
add water and vanilla.
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5
fold in ground almonds.
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6
gradually fold in cake flour and cocoa.
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7
Beat egg whites (at room temperature) in large mixing bowl at high speed of an electric mixer until foamy.
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8
add cream of tartar and salt; beating well until soft peaks form.
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9
Add remaining 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
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10
gradually fold into batter.
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11
Spread batter evenly into prepared pan.
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12
Bake at 375F until top springs back when touched.
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13
Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
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14
Peel off wax paper.
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15
starting at the narrow end, roll up cake and towel together.
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16
let the cake cool on a wire rack seam side down.
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17
Unroll cake; remove towel.
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18
spread cake with mocha filling; gently re roll cover and chill.
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19
Cut a 1 inch diagonal slice from the cake roll.
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20
Place roll on a serving platter.
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21
Position cut piece against side of cake roll to resemble a tree knot.
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22
Spread Rich Chocolate Frosting over the cake.
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23
Score frosting with the tines of a fork or a cake comb to resemble tree bark.
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24
Garnish with red and green candied Cherries.
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25
For Mocha filling: Pour whipping cream into a chilled mixing bowl, add coffee granules; let stand 3 minutes.
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26
Combine powdered sugar and cocoa beat cream until foamy; gradually add powdered sugar mixture beating until soft peaks form.
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27
chill.
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28
Rich Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil.
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29
reduce heat to low; cook until chocolate melts, stirring frequently.
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30
remove from heat.
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31
Cream butter, add chocolate, powdered sugar, cocoa, milk and vanilla; beat until spreading consistency.
