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1
Heat oven to 350F.
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2
Line 17-1/2 x11-1/2x3/4-inch pan with parchment paper; spray with cooking spray.
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3
Beat egg whites in small bowl with mixer on high speed until frothy.
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4
Gradually add 2 Tbsp.
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5
sugar, beating until stiff peaks form.
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6
Set aside.
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7
Beat egg yolks and 1/4 cup of the remaining sugar in large bowl with mixer until thick and lemon coloured.
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8
Add melted chocolate; beat just until blended.
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9
Gently stir in 1/4 of the egg whites; stir in remaining egg whites until well blended.
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10
Spread onto bottom of prepared pan.
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11
Bake 15 min.
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12
or until top of cake springs back when touched with finger.
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13
Cover with dampened clean tea towel; cool cake in pan 1 hour.
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14
Meanwhile, dissolve coffee in warm water; cool.
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15
Beat cream cheese and remaining sugar in medium bowl until well blended.
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16
Gradually beat in coffee.
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17
Gently stir in 2 cups Cool Whip.
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18
Remove towel from cake.
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19
Use parchment paper to lift cake from pan; spread cake with Cool Whip mixture.
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20
Starting at one long side, roll up cake, peeling off parchment as cake is rolled.
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21
Diagonally cut off one end of cake; reserve.
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22
Place cake on platter; place removed piece, diagonally-cut side facing out, next to log.
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23
Frost with remaining Cool Whip, leaving exposed ends unfrosted.
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24
Sift cocoa powder over cake.
