Ann Katz'S (Joan Nathan'S) Chocolate Roll Cake

TO MAKE CAKE
preheat oven to 350
cover jelly roll with greased wax paper
melt chocolate and coffee together until melted, cool slightly
beat the egg yolks with 1/2 c sugar until fluffy and pale yellow
add the chocolate and coffee to the egg yolks
beat the egg whites until soft peaks, add 1/4 c. sugar, beat until stiff peaks
fold the egg whites into the chocolate mixture
pour batter in pan and bake 15-20 minutes, or until roll is firm
remove and cool for five minutes, then place a damp towel over the roll and cool completely at room temperature
remove the towel from the roll and sprinkle with cocoa. place an ungreased sheet of wax paper over the roll and turn the roll upside down. remove the pan and the first piece of wax paper
spread the mocha filling over the cake and roll up
cream the butter and sugar, melt the chocolate and coffee in double boiler, cool, add to butter and blend well, add the eggs and continue beating until very smooth and light.