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1
Preheat the oven to 325 degrees F. Butter a rimmed jelly roll/baking sheet and line with parchment paper.
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Butter the top of the paper as well, especially the corners.
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In a stand mixer with the whisk attachment, beat the egg yolks and granulated sugar on medium speed until fluffy and the sugar is not gritty, 10 to12 minutes.
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While the eggs are beating, put the chocolate in a bowl and melt over a double boiler.
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5
When the chocolate is melted, remove from the heat and let it cool a bit.
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6
Sit the bowl in some cool water for a few minutes if necessary.
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Incorporate the egg mixture into the chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs.
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Add the espresso and 1 teaspoon vanilla extract.
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In a clean bowl, with the whisk attachment, beat the egg whites until stiff peaks form.
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10
Incorporate one-quarter of the egg whites into the chocolate mixture; make sure no white streaks remain.
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Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.
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Spread the batter in the prepared pan and bake, 10 to 12 minutes.
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13
Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.
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14
In a clean bowl, with the whisk attachment, whip the heavy cream, confectioners' sugar, bourbon, vanilla bean and the remaining 1 teaspoon vanilla extract on medium speed until stiff peaks form.
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15
Carefully turn the cake out onto clean parchment paper, making sure to have 4 to 5 inches of excess paper at the end to help you roll the cake.
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16
Using a fine sieve or sifter, sprinkle 1/2 cup cocoa powder over the top of the cake.
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Spread the whipped cream mixture over the top, leaving 1/4-inch on each side.
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Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way.
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Put the rolled cake seam-side down and dust the whole cake with the remaining 1/2 cup cocoa powder.
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20
Chill 2 hours before serving.
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21
You might even put the cake in the freezer for an hour before serving so that it is easy to slice.
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To serve, slice cake with a serrated knife and place on chilled plates.
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23
Garnish with a light dusting of cocoa powder and fresh berries.
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24
This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
