SWISS CHOCOLATE ROLL

[ Recipe: Annette, Newton ]

350 oven 10x15 jelly roll pan, lined with greased waxed paper

Cake
7 oz. semisweet chocolate
4 Tbsp. strong coffee
7 eggs, separated
3/4 c. sugar/divided-1/4 and 1/2

Beat egg whites till soft peaks form, add 1/4 c. sugar gradually till stiff peaks form.

In top of double boiler, combine 7oz. choc. with 4 Tbsp. coffee. Heat and stir till choc is melted. Cool slightly. Beat 7 egg yolks with 1/2 c. sugar till fluffy and pale yellow.

Fold egg whites into choc. mixture. Pour batter into pan. Bake 15-20 min. or till roll is firm. Remove from oven and cool 5 min. Place a moist towel over roll and cool completely at room temp.

Filling
9 Tbsp. unsalted margarine
3/4 c. sugar
3 oz. semisweet chocolate
1 Tbsp. strong coffee
2 eggs
2 Tbsp. cocoa, opt.

In mixing bowl, cream well 9 Tbsp. marg. and 3/4 c. sugar. Melt remaining choc. and coffee as before stirring till choc. is melted. Cool slightly. Add to creamed mixture. Add 2 eggs and continue beating till smooth.

Remove towel from roll. Sprinkle roll with cocoa (opt). Place ungreased sheet of waxed paper over the roll. Turn upside down.
Remove pan and first sheet of waxed paper. Spread with filling and roll carefully.

Refrigerate. Freezes well.