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1
Line a lightly greased 15- by 10 1/2-inch jelly-roll pan with foil and grease the foil.
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2
Line the foil with wax paper and grease the paper.
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3
In the top of a double boiler set over barely simmering water melt the chocolate with 1/4 cup water, stirring until the mixture is smooth, and let the mixture cool for 10 minutes.
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4
In a large bowl with an electric mixer beat the egg yolks with 1/3 cup of the sugar for 5 minutes, or until the mixture is thick and pale and ribbons when the beaters are lifted, and beat in the chocolate mixture and the vanilla.
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5
In another large bowl beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks.
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6
Add the remaining 1/3 cup sugar, a little at a time, and beat the whites until they just hold stiff peaks.
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7
Stir one fourth of the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly.
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8
Pour the batter into the prepared pan and spread it evenly with a metal spatula.
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9
Bake the cake in the middle of a preheated 350F.
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10
oven for 12 to 15 minutes, or until it is puffed and just set.
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11
Let the cake cool completely in the pan on a rack.
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12
(The cake will be puffed when it comes out of the oven but will sink as it cools.)
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13
In a small saucepan sprinkle the gelatin over 2 tablespoons cold water and let it soften for 5 minutes.
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14
Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved, and let it cool for 5 minutes.
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15
In a bowl combine the cream, the espresso powder, and the cinnamon and beat the mixture until it holds soft peaks.
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16
Add the confectioners' sugar, sifted, and the gelatin mixture, beat the mixture until it holds stiff peaks, and chill the filling, covered, for 10 minutes.
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17
In a small bowl stir together the cocoa powder and the confectioners' sugar and sift about half of the mixture evenly over the cake.
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18
Cover the cake with a sheet of wax paper, invert a baking sheet over the paper, and invert the cake onto the baking sheet.
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19
Peel off the foil and wax paper carefully and mound the filling lengthwise down the center, leaving a 1-inch border at each end.
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20
With a long side facing you and using the wax paper as an aid, roll up the cake jelly-roll fashion, keeping it wrapped in the wax paper.
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21
(The cake will crack but it will still hold together.)
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22
Chill the cake, wrapped in the wax paper, on the baking sheet for at least 1 hour and up to 2 hours.
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23
Transfer the cake to a platter, remove the wax paper, and trim the ends on the diagonal.
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24
The chocolate roll can be prepared up to this point 1 day in advance and kept covered loosely and chilled.
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25
Sift the remaining cocoa mixture over the cake.
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26
In a chilled small bowl beat the cream with the espresso powder, the cinnamon, and the confectioners' sugar, sifted, until it just holds stiff peaks, transfer the mixture to a pastry bag fitted with a small flute tip, and pipe it decoratively on and around the cake roll.
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27
Garnish the roll with the chocolate coffee beans.
