Chocolate Mocha Roll

By jab120638

Ingredients

• 4 egg whites
• 1/2 tsp vanilla
• 1/2 cups sugar
• 4 egg yolks
• 1/4 cup sugar
• 1/2 cups flour
• 1/4 cups cocoa powder
• 1 tsp B. powder
• 1/4 tsp salt
• 1 recipe coffee filling
• 1 recipe chocolate glaze

Preparation

Step 1

Beat egg whites and vanills to soft peaks, gradually add the 1/2 cup sugar, beating to stiff peaks. about 1 1/2 minutes. In another bowl beat egg yolks on high speed till thick and lemon color. About 5 minutes, gradually beating in sugar.
Fold egg yolks into whites. Stir together the flour, cocoa powder, paking powder, and salt. Fold into egg mixture. spread batter in greased and floured jelly roll an. Bake at 375 for 10 to 12 minutes. or until cake tests done.
Turn cake out onto powered sugar sprinkled towel;.
Starting at narrow end , roll cake and towel together, cool on rack. Unroll , and fill with the cooled coffee filling, frost with hot chocolate glaze. Chill several hours. Makes 10 servings
Coffee filling-- in a sucepan combine 1/2 cup sugar, 1/4 cup flour and 1 tso instant coffeed crystals. Stir in 1 1/4 cups milk.
Cook and stir until thickened and bubbly. Cook 2 minutes more. Stir half the hot miture into the slighten beaten egg. return al to saucepan. Cook and stir until mixture comes to a full boil. Remove from heat, stir in 1 T butter and 1 tsp vanilla. Cover surface with clear plastic, wrap and cool.

Chocolae glaze
1/2 cup sugar
4 tsp cornstarch
dash of salt
stir in 1/2 cups water
Add 1 square of chocolate cut up.
Cook and stir mixture till it thickens and bubbles . Remove from heat and stir in 1 T butter and 1/2 tsp vanilla.
while hot spread over cake.