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1
Preheat oven 350 degrees.
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2
Grease jelly roll pan with shortening.
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3
Cover with parchment paper.
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4
Grease parchment paper with shortening too.
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5
In double boiler, melt chocolate chips and coffee.
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6
Stir constantly.
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7
When completely melted, take out of heat and add hazelnut liquor.
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8
Set aside and allow to cool at room temperature.
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9
Beat egg whites.
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10
Slowly add sugar and continue beating till egg whites are stiff.
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11
In another bowl, beat egg yolks and Splenda.
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12
Add melted chocolate.
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13
Mix well.
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14
Slowly fold egg whites into egg yolk mixture 1 cup at a time.
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15
Do not over fold.
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16
Spread on prepared jelly roll pan.
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17
Bake 15-17 minutes.
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18
Allow to cool completely.
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19
Place another parchment paper on top of cake, then invert on a flat surface.
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20
Cut off edges.
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21
Sprinkle cocoa powder all over cake.
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22
In a bowl, beat whipping cream and sugar till peaks form.
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23
Spread all through out cooled cake evenly.
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24
Roll cake.
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25
Allow to cool in fridge for at least 1 hour before serving.
