CHOCOLATE LOG
Filling:
1 1/2 c. chilled heavy cream
1/2 c. sugar
1/4 c. Hershey's cocoa
2 tsp. instant coffee
1 tsp. vanilla
Cake:
6 egg whites
6 egg yolks
1/3 c. cocoa
1 1/2 tsp. vanilla
dash of salt
1/4 c. sugar (whites)
1/2 c. sugar (yolks)
Beat egg whites until soft peaks form. Add 1/4 cup
sugar slowly. Beat 1 minute more. Set aside. Beat egg yolks
and 1/2 cup sugar for 4 minutes. Slowly add cocoa, vanilla and
salt. Beat until smooth. Fold chocolate mixture to egg whites
until well blended. Grease cookie sheet. Line with wax paper.
Grease again. Spread mixture on cookie sheet. Bake at 375 degrees
for 8 to 10 minutes. Sprinkle hand towel with confectioners
sugar. Turn cake onto towel. Leave upside-down. Peel off wax
paper. Roll up towel with cake. Cool 1/2 hour. Unroll cake.
Spread on filling. Roll again. Sprinkle with confectioners
sugar before serving or decorate with whipped cream or same as
filling.
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