Frozen Chocolate Roll

Contributed by Catsrecipes Y-Group
 * Source: Old Newspaper Clipping
 * 8 – 10 Servings

Ingredients

 * 6 oz semi-sweet chocolate
 * ⅓ cup cold water
 * 1 tsp instant coffee powder
 * 8 egg, separated
 * 1 cup superfine sugar
 * 2 tbsp unsweetened cocoa, about
 * 3 cups slightly soften vanilla ice cream
 * ½ cup heavy or whipping cream, whipped

Directions

 * 1) Heat oven to 350°F.
 * 2) Melt chocolate with water and coffee powder in top of double boiler over hot water. Stir until smooth.
 * 3) Remove from heat. Cool slightly.
 * 4) Beat egg yolks with sugar in lg bowl until fluffy.
 * 5) Stir in cooled chocolate; mix thoroughly.
 * 6) Beat egg whites until stiff but not dry; gently fold into chocolate mixture.
 * 7) Grease jellyroll pan with vegetable oil; cover with sheet of waxed paper extending 1" beyond ends of pan.
 * 8) Spread batter evenly over paper.
 * 9) Bake 17 – 18 minutes; cake will puff up and surface will have dull finish when done. Do not over bake.
 * 10) Soak layer of paper toweling in water and wring dry; place over top of cake.
 * 11) Cover with layer of dry paper toweling.
 * 12) Let stand 20 minutes. Remove paper toweling. Loosen edges of cake.
 * 13) Sprinkle top of cake with cocoa.
 * 14) Soak dishtowel in water and wring dry; stretch taut over cake and invert.
 * 15) Lift off pan and carefully peel off waxed paper.
 * 16) Roll up towel with cake inside it, along long edge. Let stand 5 minutes.
 * 17) Unroll cake and spread softened vanilla ice cream evenly over surface.
 * 18) Re-roll cake without towel; place seam-side-down on long flat platter or jellyroll board. Don't worry if cake cracks a bit.
 * 19) Using spatula or pastry tube with star tip, cover roll with whipped cream.
 * 20) Place in freezer until solid, at least 4-5 hr.
 * 21) Remove from freezer 15 minutes before serving.
 * 22) This ma be made in advance and stored in freezer in airtight plastic bag up to 2 weeks.