Biscuit Roulé au Chocolat

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

BISCUIT ROUL� AU CHOCOLAT (CHOCOLATE ROLL)

Butter a large baking sheet, line it with wax paper and butter the paper. Beat 5 egg yolks until light and fluffy. Gradually add 1 cup fine granulated sugar and beat until the mixture is very thick and pale in color. Melt 6 ounces of dark sweet chocolate over low heat, add 3 tablespoons cold coffee. Let mixture cool. Finally, fold in 5 stiffly beaten egg whites.

Spread the batter evenly over the prepared sheet and bake in a preheated 350 degree F. oven for 15 minutes or until the cake tests done. Be careful not to over bake. Cover the cake with a damp towel for 30 minutes, until it is cool. Loosen it from the baking sheet and dust the surface generously with cocoa. Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.

Spread the cake with 2 cups heavy cream, whipped and sweetened and flavored to taste, and roll it lengthwise into a long slim roll. To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself. Continue to roll by lifting the wax paper. The last flip should deposit the cake onto a long wooden board or platter. Dust the top with a little more cocoa.

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