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1
Heat oven to 350F.
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2
Spray 15x10x1-inch baking pan with no-stick cooking spray.
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3
Line bottom of pan with parchment paper.
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4
Spray paper and sides of pan lightly with no-stick cooking spray.
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5
Set aside.
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6
Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.
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7
Set aside.
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8
Combine 2 egg yolks, sugar and butter in another bowl.
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9
Beat at medium speed, scraping bowl often, until creamy.
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10
Add vanilla; continue beating 30 seconds.
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11
Beat at low speed, gradually adding all remaining cake ingredients.
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12
Gently stir egg whites into chocolate mixture until well mixed.
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13
Pour into prepared pan; spread evenly.
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14
Bake 10-15 minutes or until top springs back when touched lightly in center and cake pulls away from edge of pan.
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15
Immediately loosen sides of cake by carefully running sharp knife between cake and paper.
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16
Cool 10 minutes.
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17
Invert cake onto smooth cotton dish towel sprinkled with sifted powdered sugar.
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18
(Do not use terry cloth towel.)
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19
Very carefully remove top piece of parchment paper.
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20
(Cake may stick slightly to paper.)
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21
Lightly spray 15x10-inch piece of parchment paper and place over cake, sprayed-side down.
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22
Roll up cake, while cake is warm, and paper in towel beginning with 10-inch side.
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23
Cool completely, seam-side down, about 30 minutes.
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24
Dissolve instant espresso in 1 tablespoon water in bowl; set aside.
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25
Beat whipping cream in bowl at high speed until soft peaks form.
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26
Gradually add powdered sugar; continue beating until stiff peaks form.
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27
Gently stir in dissolved espresso and grated chocolate.
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28
Carefully unroll cake; remove top piece of parchment paper.
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29
Evenly spread filling over cake.
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30
Roll up cake from 10-inch end by carefully lifting towel, ending with seam-side down.
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31
Sprinkle cake with sifted powdered sugar.
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32
Trim edges, if necessary.
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33
Carefully place onto serving plate.
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34
Cover; refrigerate until serving time.
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35
Garnish with chocolate-covered coffee beans, if desired.
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36
Carefully cut slices using sharp serrated knife.
