Chocolate Coffee Cream Roll

Directions

The coffee and cream flavors perfectly complement the chocolate sponge roll.

Position a rack in the center of the oven and preheat to 400℉ (200℃).

Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.

Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly.

In a medium-sized bowl, stir together the flour, ⅓ cup of the cocoa, and the baking powder.

In another medium-size bowl, whisk together the 5 egg yolks, ¼ cup sugar, and melted butter until light, about one minute. Whisk in the vanilla.

With a spoon, stir in about half of the dry ingredients.

In a large, deep bowl, combine the egg whites and salt with an electric mixer and beat until soft peaks begin to form.

Gradually beat in the remaining ½ cup sugar, beating just until stiff, glossy peaks form.

Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten.

Turn this mixture into the bowl of egg whites and partially fold together.

Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain.

Quickly spread in the prepared pan and bake for 10 to 12 minutes, just until the center top springs back when lightly touched.

Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.

Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off).

With a long, sharp knife or a serrated knife, trim away about ½ inch from each edge.

Start along one long side, roll up, jelly-roll fashion.

Wrap in the towel and let cool to room temperature.

While the roll cools, prepare the coffee cream.

In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface.

Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.

In a medium-sized bowl, stir together the sugar, flour, and salt.

Gradually whisk in the scalded milk.

Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer.

Whisk in the egg yolks and continue cooking and stirring until the mixture boils.

Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla.

Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.

Assemble the roll. Using a chilled bowl and beaters, whip the cream until stiff.

Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten.

Turn the lightened coffee filling into the whipped cream and fold Carefully unroll the chocolate cake onto a board.

Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side.

Reroll the chocolate cake to enclose the filling.

Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.

Trim the ends and cut into slices.

Serve cold.