Mocha Nut Roll Recipe

Directions:

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick).
3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. Meanwhile, in a small saucepan, combine the sugar, flour, coffee granules, and salt. Stir in milk and chocolate. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2-3 minutes or until mixture reaches 160°. Remove from the heat; gently stir in butter and vanilla. Cool to room temperature.
6. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls if desired. Yield: 12 servings.