INGREDIENTS

INSTRUCTIONS

Make the cake:  Line a lightly greased 15- by 10 1/2-inch jelly-roll
pan with foil and  grease the foil. Line the foil with wax paper and
grease the paper.  In the top of a double boiler set over barely
simmering water melt  the chocolate with 1/4 cup water, stirring until
the mixture is  smooth, and let the mixture cool for 10 minutes. In a
large bowl with  an electric mixer beat the egg yolks with 1/3 cup of
the sugar for 5  minutes, or until the mixture is thick and pale and
ribbons when the  beaters are lifted, and beat in the chocolate mixture
and the  vanilla. In another large bowl beat the egg whites with the
salt  until they are frothy, add the cream of tartar, and beat the
whites  until they hold soft peaks. Add the remaining 1/3 cup sugar, a
little  at a time, and beat the whites until they just hold stiff
peaks. Stir  one fourth of the whites into the chocolate mixture and
fold in the  remaining whites gently but thoroughly. Pour the batter
into the  prepared pan and spread it evenly with a metal spatula. Bake
the cake  in the middle of a preheated 350F. oven for 12 to 15 minutes,
or  until it is puffed and just set. Let the cake cool completely in
the  pan on a rack. (The cake will be puffed when it comes out of the
oven  but will sink as it cools.)  Make the filling:  In a small
saucepan sprinkle the gelatin over 2 tablespoons cold  water and let it
soften for 5 minutes. Heat the mixture over  moderately low heat,
stirring, until the gelatin is dissolved, and  let it cool for 5
minutes. In a bowl combine the cream, the espresso  powder, and the
cinnamon and beat the mixture until it holds soft  peaks. Add the
confectioners' sugar, sifted, and the gelatin mixture,  beat the
mixture until it holds stiff peaks, and chill the filling,  covered,
for 10 minutes.  In a small bowl stir together the cocoa powder and the
confectioners'  sugar and sift about half of the mixture evenly over
the cake. Cover  the cake with a sheet of wax paper, invert a baking
sheet over the  paper, and invert the cake onto the baking sheet. Peel
off the foil  and wax paper carefully and mound the filling lengthwise
down the  center, leaving a 1-inch border at each end. With a long side
facing  you and using the wax paper as an aid, roll up the cake
jelly-roll  fashion, keeping it wrapped in the wax paper. (The cake
will crack  but it will still hold together.) Chill the cake, wrapped
in the wax  paper, on the baking sheet for at least 1 hour and up to 2
hours.  Transfer the cake to a platter, remove the wax paper, and trim
the  ends on the diagonal. The chocolate roll can be prepared up to
this  point 1 day in advance and kept covered loosely and chilled. Sift
the  remaining cocoa mixture over the cake.  Make the garnish:  In a
chilled small bowl beat the cream with the espresso powder, the
cinnamon, and the confectioners' sugar, sifted, until it just holds
stiff peaks, transfer the mixture to a pastry bag fitted with a small
flute tip, and pipe it decoratively on and around the cake roll.
Garnish the roll with the chocolate coffee beans.  Gourmet January 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12531
Calories From Fat: 6528
Total Fat: 734.6g
Cholesterol: 1779.5mg
Sodium: 1593.8mg
Potassium: 6934.4mg
Carbohydrates: 1332.2g
Fiber: 147.3g
Sugar: 883.2g
Protein: 186.2g