Chocolate Roll

7 extra large eggs, separated
1/2 lb dark sweet chocolate
1 pinch of salt
2 T confectioners sugar
1 1/4 c heavy sweet cream (to be whipped)
1 c granulated sugar
1 1/2 t instant coffee, dissolved in 5 T water
2 T sifted unsweetened cocoa
2 t vanilla

  1. Preheat oven to 350°.

  2. Melt chocolate with coffee-water mixture, then cool.

  3. Add granulated sugar to egg yolks and beat till light and lemon-colored.

  4. Add cooled chocolate-coffee mixture to yolks.

  5. Beat egg whites with salt till stiff but not dry.

  6. Fold whites into chocolate mixture.

  7. Oil jelly roll pan and line with wax paper, extending 2" over each end of pan. Brush again with oil or Crisco and spread batter evenly in pan.

  8. Bake 15 min. Turn off heat and leave in oven 5 min more. Remove cake from pan and cover with paper towels (wrung out in water) then with dry towels over these, and cool at room temperature.

  9. Remove paper towels and loosen cake from pan.

  10. Completely cover top with sifted cocoa and turn out cake on 2 pieces of wax paper. Peel off wax paper cake was cooked on.

  11. Whip cream, adding sugar as it starts to thicken; when stiff, fold in vanilla.

  12. Spread cream over cake. Roll up like a jelly roll.

 

Note: Cake will crack. Do not be upset.