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