Servings: 4

**

Chocolate Roll

Cake"

1 1⁄2 tsp cooking oil

8 oz bittersweet chocolate

5 1/3 tbs strong coffee

8 large eggs, separated

1 cup sugar

1 1/3 tsp vanilla

unsweetened cocoa

Filling:

1 1⁄2 cups heavy whipping cream

1 tsp vanilla

1 tbs sugar

confectioner's (powdered) sugar

1. Preheat the oven to 350° F. Place the oven rack in the upper part of the oven.

2. Lightly oil the bottom and sides of a jelly roll pan. Place a piece of parchment paper in the pan and lightly oil the paper.

3. Combine the chocolate and coffee in a medium saucepan. Cook, over low heat, until the chocolate is melted, stirring occasionally. Remove from heat and slightly cool.

4. Beat the egg yolks until thick and light yellow. Add the sugar, vanilla and chocolate mixture and beat until well combined.

5. In a separate clean bowl, whip the egg whites until stiff but not dry. Fold the whites into the chocolate mixture. Spread in the pan and bake for 15 minutes.

6. Cover with a lightly damp dish cloth and refrigerate for about 15 minutes. Remove cloth and sift cocoa over the top of the cake.

7. Cover the cake with parchment paper and a cookie sheet. Flip the cake out onto the parchment lined cookie sheet, and remove the parchment paper.

8. Whip the heavy cream with the sugar and vanilla. Spread the mixture evenly over the cake and gently roll. Refrigerate until ready to serve. Sprinkle with confectioners sugar.

Yield: 18" x 13" jelly roll

ALL RECIPES REPRINTED WITH PERMISSION FROM COOKING BY THE BOOK. ALL PHOTOS CREDITED TO THE CELIAC DISEASE CENTER.