INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE FILLING
FOR THE GARNISH
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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