Chocolate Coffee Cream Roll

Ingredients

2 tb butter
5 eggs
3/4 c all purpose flour
1 1/4 c granulated sugar
2 tb unsweetened cocoa
2 ts vanilla extract
3/4 ts salt
1/2 ts baking powder
1 1/2 c milk
1 tb water
8 egg yolks
1 ts gelatin
2 tb instant coffee powder
1 c cream
17 by
11 jelly roll
3/8 cup cocoa
1/2 dry ingredien
1/2 cup sugar
2 tablespoons cocoa onto a clean kitchen towel
1/2 from edge
1 cup water in

Instructions

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.