Ingredients Jump to Instructions ↓

  1. 6 egg s, separated

  2. 1/2 cup 2 Tblsp. granulated sugar

  3. 6 ounces semisweet chocolate

  4. 3 Tbls. Strong coffee

  5. 1 tsps. vanilla extract

  6. 1 1/2 cups heavy cream , chilled Salt Unsweetened cocoa powder and powdered sugar for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 F. Butter and line a 11 x 14” jelly-roll pan with waxed paper and butter the paper. Melt the chocolate with the coffee in double boiler over hot water, stirring occasionally. Remove from heat and let cool slightly. Beat in sugar and egg yolks, one at a time. Beat in vanilla. Beat egg whites with a pinch of salt until stiff peaks form. Fold into chocolate mixture. Pour batter into pan and smooth the top. Bake until firm to the touch, about 15 minutes. Remove from oven, cover with slightly damp towel and let stand for about 20 minutes until completely cool. Meanwhile whip cream until soft peaks form. Beat in remaining 2 Tblsps. sugar whip until stiff. Overlap two 14” lengths of waxed paper on surface side by side, and sprinkle top with cocoa and powdered sugar. Run spatula around edges of cake and invert onto waxed paper. Carefully peel off paper on which cake was baked. Spread ½ the cream over the cake. Lift the long edge of one piece of waxed paper and ease the cake into a curve. Still holding the paper, simultaneously lift and roll the cake directly onto a serving platter, seam inside down. Trim edges. SERVING: Serve remaining whipped cream on the side and garnish with raspberries, if desired. Recipe can be made and refrigerated, covered, several hours ahead.


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