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1
Adjust rack in lower third of oven and preheat oven to 350 degrees F.
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2
Line a 10 by 15-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang at each short end.
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3
Mix the ground nuts with the cocoa, espresso, spices, salt and pepper in a small bowl.
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4
In a large bowl, whisk the eggs and sugar to combine.
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5
Rest the bowl in a hot water bath (hot to the touch, about 120 degrees) and whisk until slightly above body temperature (100 degrees F).
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6
Remove bowl from the water bath and using a heavy-duty mixer, whip mixture, preferably with a whisk attachment at medium speed until it is light ivory in color and very fluffy, about 6 minutes.
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7
Add the vanilla extract in the final minutes of whipping.
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8
Fold in half of the ground pecan mixture until incorporated and then fold in remaining pecan mixture.
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9
Pour the batter into the prepared pan and spread it evenly.
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10
Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center.
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11
Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan.
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12
Lift the cake by the foil overhang to remove from pan and transfer to a wire rack to cool.
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13
Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools.
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14
Cool for 30 to 60 minutes.
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15
Lift the cake in its foil off the wire rack to the work surface.
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16
Roll the cake until it forms the shape of a log.
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17
Wrap securely in aluminum foil and freeze.
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18
About 30 minutes before serving, remove cake from freezer to a serving plate; discard foil.
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19
Sprinkle top of roll with powdered sugar.
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20
Using a serrated knife, cut slices, diagonally.
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21
Center each portion onto individual powdered sugar over slices.
