Emma’s Chocolate Roll for Christmas
- 7 oz semisweet chocolate chips
- 1/4 cup plus 1 tablespoon brewed coffee
- 7 large eggs
- 1 cup sugar
- 1 cup heavy cream
- 2 tbsp powdered sugar
Preheat oven to 350 degrees. With parchment paper line a 13x17 rimmed baking sheet.Mix chocolate and brewed coffee in a glass bowl set over a saucepan of simmering water, stirring until melted and smooth. Let chocolate cool completely. In a separate bowl beat together egg yolks and granulated sugar until pale and thick, about three minutes. Reduce speed to low and add cooled chocolate until well blended.In a separate bowl beat eggs whites until soft peaks form. Gently fold whites into chocolate mixture using a rubber spatula until combined, being careful not to deflate the egg whites.Spread batter on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer to a wire rack and let sit for 10 minutes. Loosen cake from sides of pan and turn out on lightly cocoa dusted kitchen towel and remove parchment paper. Carefully roll cake into a log. Let cool for one hour.Beat cream and powdered sugar until soft peaks form. Un-roll cake and spread evenly over cake leaving a one-inch border around all edges. Tightly roll the cake up and refrigerate for at least an hour before slicing. Serve with whipped cream.