Mary Starr - French Chocolate Cake Roll Recipe

Combine in small saucepan: 2 tablespoons boiling water
1 teaspoon instant coffee
1 package (1/4 lb.) sweet baking chocolate (broken into pieces)

Stir over low heat until chocolate is melted. Keep in warm place. Beat until very thick and lemon colored 5 egg yolks.

Gradually add, beating constantly 3/4 cup confectioners' sugar, 1 teaspoon vanilla. Fold in chocolate mixture until white disappears. Spread in 10 x 14 x 2 inch pan (a jelly roll pan) which has been greased, lined with wax paper, then greased pan again.

Bake 15 to 18 minutes at 350. When cake tests done, remove from oven, cool in pan or rack 3 minutes.

On clean tea towel Sprinkle the following mixture:
1/4 cup cocoa, 1/4 cup confectioners' sugar1/2 teaspoon instant coffee cream filling and re-roll. Wrap in towel, chill several hours. Shake excess cocoa mixture off into bowl. Cut slices of cake and sprinkle with excess mixture.

Coffee Cream Filling

Combine:
1/2 cup whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon instant coffee
1/4 teaspoon vanilla
Beat until mixture holds soft peaks.