Chocolate Mocha Roll

• Chocolate Mocha Roll
• serves 8 to 10
• 2 eggs room temp separated preheat oven at 350 F
• 1/3 cup ground almonds
• 2 TBS cocoa powder
• 3TBS flour/use rice flour for gluten free
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp instant coffee or 3 table spoons strong espresso
• 3 TBS water to dissolve instant.
• soft butter or cooking spray parchment paper,
• 10 by 14AAA baking sheet with edge.
• Powdered sugar ,raspberries (optional)
• Filling
• 1 1/2 cup of heavy cream
• 2 TBL sugar
• 1 tsp vanilla

1. Prepare baking sheet or jelly roll pan and parchment by buttering or spraying and dusting with flour,shake of excess flour.
2. Sift flour,salt,cocoa powder and baking powder together.
3. Dissolve instant coffee in hot water set aside.
4. Beat egg whites until soft peaks form add half the sugar gradually until peaks stand up.
5. Beat yolks with remaining sugar until pale yellow and thick,add 1/3 dry ingredients add coffee and the rest of the dry ingredients and the ground almonds, carefully fold in the egg whites,spread mixture on prepared parchment in pan,bake for 12 plus min,check gently press down fingers on the cake it should spring back from touch.
6. Cool for 15 min then turn cake on powdered sugar dish towel,peel of the parchment gently flip over and carefully roll up with the parchment on the other side set aside to cool completely,in the meantime whip the heavy cream until soft peaks form ad the sugar and vanilla beat 30 seconds more .
7. Unroll the cake and spread the whipped cream leaving about 1AAAon the edge,add raspberries if available.
8. shake powdered sugar for decoration and present on long serving dis

chocolate mocha roll, eggs, ground almonds, cocoa, flour, baking powder, salt, coffee, water, butter, powdered sugar, filling, heavy cream, tbl sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-mocha-roll-58391773 (may not work)