Ingredients

6 oz. Baking sweet german chocolate

1 tbsp liquid coffee

5 eggs

1 cup superfine sugar

cocoa for dusting

Parchment paper

9×13″ jelly roll pan

2 cups whipping cream

2 tbsp powdered sugar

2 tsp vanilla

Instructions

  1. Butter pan, then wax paper, then butter waxed paper. Melt chocolate in microwave, add coffee. Cool. Beat. Add egg yolks, gradually add sugar, beat. Stir into chocolate. Beat egg whites and fold into chocolate. Bake at 350°F for 12-15 mins. Cover with damp tea towel 30 mins. Dust with cocoa and turn onto waxed paper, dust with cocoa.
  2. Whip cream, powdered sugar and vanilla — put on top. Roll into log. Wrap with waxed paper. Refrigerate 24 hrs before serving.