Chocolate Roll



1. Preheat the oven to 350°F.

2. Grease a 17" x 11" jelly roll pan. Dust with flour and tap out the excess.

3. Whisk together the flour, cocoa, and salt. Set aside.

4. Whisk together the eggs and sugar. Set the bowl over a pan of simmering water and whisk for 3 to 4 minutes until the mixture is lukewarm. Remove from the water and beat at high speed for 2 to 3 minutes until thick and frothy.

5. Fold the flour mixture into the egg mixture, a little at a time. Do not overmix.

6. Fold in the butter and vanilla. Scrape the batter into the pan.

7. Bake for 15 to 20 minutes, until the cake pulls away from the sides of the pan. Let the cake cool slightly in the pan.

8. Dust a clean, dry kitchen towel with about 2 tablespoons of cocoa. Invert the cake onto the towel. Sprinkle the cake with the remaining tablespoon of cocoa. Beginning at the short end, roll the cake into a tight roll inside the towel. Set aside to cool completely.

9. When it's completely cool, unroll the cake, lift it from the towel, and set it on a work surface.

10. Spread Mocha Cream over the cake, leaving a 1" border.

11. Roll the cake again and set, seam side down, on a serving platter. Serves 8 to 10.

Mocha Cream

1. Beat the cream in a chilled bowl until very soft peaks begin to form.

2. Add the sugar, cocoa, and vanilla and beat just until incorporated. Add the coffee and beat until soft, spreadable peaks form. Makes about 2 cups.