Chocolate Roll

(from Ilana’s family recipe)


  • 6 eggs, separated and cooled to room temperature
  • 3/4 cup sugar
  • 6 oz. semi-sweet chocolate, squares
  • 3 tablespoons strong cold coffee
  • pinch salt
  • cocoa


  • 1 cup whipping cream
  • 2 tablespoons confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350.
  2. Melt chocolate and coffee together, and let cool. (Use a double boiler, or 30 seconds at a time in the microwave).
  3. Beat the yolks until they are creamy and light in color.
  4. Beat in the sugar until the mixture is thick and light.
  5. Add the chocolate and mix.
  6. Set aside.
  7. In a separate bowl, add the salt to the egg whites and beat until stiff.
  8. Fold the whites into the chocolate mixture. First add a small scoop and mix, and then fold in the rest.
  9. Pour the mixture into a greased 10 × 15 jelly roll pan. (Grease the pan, line with waxed paper, and grease the waxed paper.)
  10. Bake at 350 for 15 minutes.
  11. Let cool on a rack for 1 hour, covered with a damp towel.
  12. Lay waxed paper on a table.
  13. Sift cocoa evenly all over the paper.
  14. Turn the cake onto the waxed paper on the table. Remove the wax paper from the top of the cake.
  15. In a bowl, beat the cream, sugar and vanilla until the mixture is stiff.
  16. Spread on the cake.
  17. Roll! From the short side, grab the wax paper and begin pulling it over itself to start the rolling. The cake may break at first, but then will start rolling smoothly.
  18. Keep rolling until the whole cake is rolled and the seam is face down.
  19. Refrigerate or freeze.