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1
Preheat the oven to 350.
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2
Lightly butter a 10-by-15-inch jelly-roll pan and line it with wax paper.
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3
Butter the paper.
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4
In a medium saucepan, melt the chocolate in the coffee over low heat, stirring constantly.
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5
Let cool slightly.
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6
In a large bowl, using an electric mixer, beat the egg yolks with the sugar until pale and thick.
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7
Add the melted chocolate and beat at low speed until blended.
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8
In a large stainless-steel bowl, using clean beaters, beat the egg whites until firm peaks form.
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9
Stir one-fourth of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
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10
Spread the batter evenly in the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
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11
Transfer the pan to a rack.
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12
Cover the cake with a kitchen towel and let cool completely.
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13
Refrigerate for 30 minutes.
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14
Remove the towel and generously sift cocoa over the entire surface of the cake.
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15
Run a knife along the edge of the pan to loosen the cake.
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16
Cover the cake with a clean kitchen towel.
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17
Place a large flat baking sheet over the towel; invert the cake onto the baking sheet and remove the jelly-roll pan.
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18
Gently peel the wax paper off the cake.
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19
Beat the cream until stiff peaks form, then stir in the rum.
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20
Spread the whipped cream evenly over the cake.
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21
Beginning at a long edge and using the kitchen towel to help guide you, carefully roll up the cake.
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22
Transfer the cake to a platter and sift additional cocoa on top.
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23
Garnish with candied flowers, if using, and serve.
