Chocolate Roll (Rocambole de chocolate)

'Butter a baking sheet with dimensions 27.5 x 35 cm'

Line the buttered surface with parchment paper and grease the paper

In a bowl, beat the egg whites until they become light-colored and gradually add the sugar, beating well after each addition

Pour the chocolate into a double boiler set over simmering water

Add the coffee

Heat the mixture over low heat, stirring occasionally, until the chocolate melts

Let it cool slightly, then whisk in the egg yolks and sugar

Whisk in the vanilla extract

Beat the egg whites until stiff peaks form

Fold the whipped cream into the chocolate mixture with a spatula

Spoon the batter evenly onto the prepared baking sheet

Bake in a moderate oven (170°C) for about 30 minutes or until, when tested with a toothpick, the toothpick comes out clean

Remove from the oven, cover with a damp cloth, and let it rest for 20 minutes

On a flat surface, place two sheets of parchment paper, slightly overlapping, each measuring 35 cm in length

Dust with confectioner's sugar and cocoa powder

Invert the roll onto one of the parchment sheets and remove the other sheet from underneath

Spread whipped cream in a piping bag over the cake

Lift up the edges of the parchment paper that is on the bottom of the cake and begin to roll it up, turning the edge inward as you go

Place in a serving dish

Serve 8-10 slices.