CAKE
6 ounces bittersweet chocolate
2 ounces unsweetened chocoalte
8 eggs, separated
1 cup granulated sugar, divided
FILLING
4 ounces bittersweet chocolate
1/3 cup strong black coffee
1-1/2 cups real whipping cream
1/4 cup icing sugar
Sweetened whipping cream also makes a good filling for this scrumptious rolled cake made without flour.
Preheat oven to 350 deg. F.
Butter and flour a 15-1/2 x 10-1/2 x 3/4-inch jelly roll pan. Cut a sheet of parchment paper to fit the base and place it over the flour.
To make cake, combine chocolates in a heavy pot and melt over low heat. When melted, remove and cool.
Using an electric mixer or whisk, beat egg whites until frothy. Gradually beat in 1/4 cup sugar until stiff peaks form. Set aside.
In a separate bowl, beat egg yolks and remaining 3/4 cup sugar until thick. With a spatula, fold in the melted chocolate mixture.
Using a large spoon, stir one quarter of the beaten egg whites into the yolk-chocolate mixture. Fold in the remaining egg whites.
Spoon mixture onto the prepared baking sheet and spread evenly. Bake for 15 to 18 minutes, or until puffed and dry-looking.
Let cool on the baking sheet for 5 minutes.Turn over onto a clean, slightly damp tea towel. Remove parchment paper. Roll up immediately and cool.
FILLING
In a heavy pot, on low heat, melt chocolate in coffee until smooth. Cool.
In a bowl, whip cream, gradually adding icing sugar until it holds its shape. Fold in the chocolate-coffee mixture.
To assemble, carefully unroll the cake and spread with one third of the filling. Re-Roll. Use the remainder to decorate the cake. Chill overnight or for 4 hours. Sprinkle with grated white or dark chocolate if desired. Cut into slices for serving.