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1
Heat oven to 375F.
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2
Grease 15x10x1-inch baking pan; line with parchment paper.
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3
Grease and flour parchment paper; set aside.
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4
Lightly sprinkle clean towel with powdered sugar; set aside.
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5
Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
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6
Beat eggs in another bowl at medium-high speed until well mixed.
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7
Continue beating, gradually adding sugar, until mixture is thick and lemon-colored.
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8
Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
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9
Remove 1 cup batter to another bowl.
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10
Add 3 tablespoons melted butter; gently stir.
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11
Gently stir butter mixture into batter.
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12
Spread batter into prepared pan.
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13
Bake 9-12 minutes or until center springs back lightly when touched.
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14
Immediately loosen cake from edges of pan.
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15
Invert onto prepared towel.
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16
Remove pan; peel off parchment paper.
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17
Immediately roll up cake in towel, starting with 10-inch side.
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18
Cool completely.
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19
(Trim edges slightly, if crisp.)
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20
Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved.
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21
Beat at medium speed until stiff peaks form.
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22
Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
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23
Unroll cooled cake; remove towel.
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24
Spread whipped cream over surface of cake, leaving a 1/2 inch border all around.
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25
Starting at short end, gently roll up cake.
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26
Transfer to serving platter.
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27
Cover; refrigerate until ready to serve.
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28
Combine all sauce ingredients in 1-quart saucepan.
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29
Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
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30
Cut roulade into slices.
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31
Spoon sauce onto each dessert plate; top with roulade slice.
