Chocolate-espresso Roulade

Total Time: 50 mins Preparation Time: 32 mins Cook Time: 18 mins

Ingredients

• Servings: 10
• 1/2 cup cake flour (not self-rising)
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, at room temperature and separated
• 3/4 cup granulated sugar
• 2 tablespoons instant espresso coffee powder
• 2 teaspoons vanilla extract
• confectioners' sugar, for dusting
• 1 cup cold heavy whipping cream
• 1/4 cup cold mascarpone cheese or 1/4 cup sour cream
• 1/2 cup confectioners' sugar
• 1 tablespoon instant espresso coffee powder
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 6 ounces semisweet chocolate, chopped
• 2 teaspoons instant espresso coffee powder
• 2 tablespoons brown sugar or 2 tablespoons corn syrup or 2 tablespoons dark corn syrup
• dark chocolate shavings, for garnish (optional)

Recipe

• 1 cake: heat oven to 400 degrees.
• 2 line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
• 3 combine cake flour, cocoa powder, baking powder and salt in a small bowl.
• 4 in a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
• 5 gradually beat in 1/2 cup of the sugar until incorporated.
• 6 continue to beat on high speed just until stiff yet billowy peaks form.
• 7 using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
• 8 at low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
• 9 fold in remaining whites until incorporated.
• 10 spread in prepared pan; smooth the top.
• 11 bake 12 minutes or until top puffs up and springs back when gently pressed.
• 12 let cool 2 minutes on wire rack.
• 13 meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
• 14 invert cake onto towel.
• 15 remove pan; peel off foil.
• 16 starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
• 17 for filling, beat filling ingredients in a large bowl until stiff peaks form.
• 18 unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
• 19 roll up cake; place seam side down on cutting board.
• 20 with a serrated knife, trim both ends of cake roll.
• 21 place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
• 22 for glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
• 23 place cake on wire rack over waxed paper.
• 24 pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
• 25 garnish top of cake with chocolate shavings, if desired.
• 26 chill cake until glaze is set.
• 27 cake can be refrigerated up to 6 hours before serving.