Chocolate Roll

Preheat the oven to moderate temperature (170°C)

Butter a baking dish of 26 x 39 x 2.5 cm

Line the bottom and sides with parchment paper

Butter and dust with confectioners' sugar

Beat the egg whites in a bowl, at high speed for 4-5 minutes, until stiff peaks form

Melt half the granulated sugar into the egg yolks and continue beating for another 5 minutes, until thick and fluffy

Add the dark chocolate and beat on low speed until smooth

In a large bowl, beat the egg whites until they thicken and become firm

Gradually add the remaining granulated sugar and continue beating at high speed until stiff peaks form

Mix the meringue into the chocolate mixture in small portions

Spread the mixture onto the prepared baking dish

Bake for 30 minutes or until, when pressed with a finger, does not leave an impression

Place a damp cloth on a flat surface

Remove the roll from the oven, cut off the edges with a sharp knife and turn it over onto the cloth

Work quickly

Remove the parchment paper and wrap the roll tightly without compressing it

Allow to cool

The roll should be completely cooled before being filled

Prepare the filling: sprinkle gelatin over water and let sit for 5 minutes

Heat until dissolved, then remove from heat

In a chilled bowl, beat heavy cream, coffee powder, and granulated sugar

When it starts to thicken, add 1-2 tablespoons of gelatin mixture and mix well before adding the rest to the gelatin mixture

Continue beating until firm

Unroll the roll, spread the filling, and rewrap without the cloth

Place in a serving dish and refrigerate

Dust with confectioners' sugar using a fine-mesh sieve

Note: If the roll is served immediately, it's not necessary to mix gelatin into whipped cream.