Biscuit Roulé au Chocolat

Description
Chocolate roll. This is always my Christmas dinner dessert. It literally melts in your mouth. This year I need to make at least two of them. It's so good it's almost sinful! — JJ
 * Contributed by Catsrecipes Y-Group

Ingredients

 * butter, to grease the baking sheet and paper
 * 5 egg yolks
 * 1 cup fine granulated sugar
 * 6 ounces of dark sweet chocolate
 * 3 tablespoons cold coffee
 * 5 stiffly beaten egg whites
 * cocoa, for dusting
 * 2 cups heavy cream, whipped and sweetened and flavored to taste

Directions

 * 1) Butter a large baking sheet, line it with wax paper and butter the paper.
 * 2) Beat 5 egg yolks until light and fluffy.
 * 3) Gradually add 1 cup fine granulated sugar and beat until the mixture is very thick and pale in color.
 * 4) Melt 6 ounces of dark sweet chocolate over low heat, add 3 tablespoons cold coffee.
 * 5) Let mixture cool.
 * 6) Finally, fold in 5 stiffly beaten egg whites.
 * 7) Spread the batter evenly over the prepared sheet and bake in a preheated 350°F oven for 15 minutes or until the cake tests done.
 * 8) Be careful not to over bake.
 * 9) Cover the cake with a damp towel for 30 minutes, until it is cool.
 * 10) Loosen it from the baking sheet and dust the surface generously with cocoa.
 * 11) Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.
 * 12) Spread the cake with 2 cups heavy cream, whipped and sweetened and flavored to taste, and roll it lengthwise into a long slim roll.
 * 13) To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself.
 * 14) Continue to roll by lifting the wax paper.
 * 15) The last flip should deposit the cake onto a long wooden board or platter.
 * 16) Dust the top with a little more cocoa.