3/4 c Granulated sugar
6 oz Semisweet chocolate pieces;
- broken
2 tb Unsweetened cocoa powder
1 1/4 c Whipping cream; chilled
5 tb Espresso coffee -OR-
- double-strength coffee,
- at room temperature
3 tb Powdered sugar
1/2 ts Vanilla
1 tb Creme de cacao, Kahlua,
- or Tia Maria
Chocolate Glaze
- (recipe follows)
6 lg Eggs; separated,
- at room temperature
Chocolate Glaze:
4 tb Unsalted butter
3 tb Light corn syrup
4 oz Semi-sweet chocolate; broken
2 tb Coffee; room temperature
1 tb Rum
Vegetable oil
Place oven rack in center of oven; heat to 350 F. Coat sides and
ends of 15-1/2 x 10-1/2 x 1" jellly-roll pan with oil; line pan
with oiled parchment or waxed paper, overhanging 1 inch on one end
of the pan. Reserve.
Melt chocolate with 2 tb espresso and the creme de cacao.
Beat egg yolks in medium mixer bowl at high speed 1 minute;
gradually beat in granulated sugar. Continue beating until mixture
is pale yellow and slightly thick; about 3 minutes. Gradually beat
chocolate mixture into egg-yolk mixture.
Beat egg whites in large mixer bowl at high speed until stiff but
not dry peaks form. Fold chocolate mixture thoroughly into whites.
Spread mixture in reserved pan in even layer using the back of a
large wet spoon. Bake 15 minutes.
Transfer pan to wire rack and cover with a slightly dampened
lightweight kitchen towel; cool to room temperature. Cake can be
set aside covered at room temperature 2 to 3 hours. Remove towel.
Overlap, side by side, two 16" sheets of waxed paper on work
surface. Sprinkle top of cake evenly with cocoa. Loosen sides and
ends of cake. Invert cake onto waxed paper; remove pan and peel
parchment liner from cake. Reserve cake.
Whip cream in chilled mixer bowl at high sped until soft peaks
form. Add powdered sugar and vanilla. Continue beating cream while
drizzling in remaining 3 tb espresso; beat until stiff peaks form.
Spoon whipped cream onto cake; spread evenly, leaving 1" border of
cake uncovered along one long side and both ends. Beginning with
the long side covered with cream, carefully roll up cake jelly-roll
fashion (use the waxed paper to help turn the roll, but do not roll
paper into the cake). Work as gently as possible. Cake will crack a
bit on the sides. Then roll entire cake snugly in waxed paper;
place seam-side down on baking sheet. Refrigerate until well
chilled, about 2 hours.
Prepare Chocolate Glaze.
While glaze is cooling, fold a 15 x 7-1/2" piece of parchment paper
with a letter-fold to form a triple-thickness 15 x 2-1/2" strip.
Place wire rack (or two small racks) long enough to accommodate
length of roll, on baking sheet, and place parchment strip
lengthwise on rack. Remove waxed paper from cake; place cake
seam-side down on parchment strip.
Pour Chocolate Glaze very slowly over cake to coat evenly; use a
spatula to spread around bottom curve of cake. Scrape glaze
drippings from baking sheet with spatula into small bowl; let stand
3 minutes. Drizzle crosswise over cake at 1/2" intervals, building
up smooth ridges, if desired.
Refrigerate cake until glaze sets, about 45 minutes. Transfer cake
to serving platter. Cut roll crosswise into 1 to 1-1/2" slices.
Serve immediately.
Chocolate Glaze:
Measure butter, coffee, rum, and corn syrup into small saucepan.
Heat over low heat to boiling; boil slowly, stirring constantly,
1 minute. Remove from heat.
Stir in chocolate and whisk until smooth. Let stand until glaze
cools and thickly coats a wooden spoon dipped into it, about
12 minutes. Use immediately.
