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Excellent Chocolate Cappuccino Cake Roll, No Flour

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For the cake

7 ounces semisweet chocolate, chopped

6 large eggs, separated

2/3 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1/4 teaspoon cream of tartar

For the filling

1 teaspoon unflavored gelatin

1 cup well-chilled heavy cream

2 tablespoons instant espresso powder

1/8 teaspoon cinnamon

1/4 cup confectioners' sugar

1 1/2 tablespoons unsweetened cocoa powder

1 1/2 tablespoons confectioners' sugar

For the garnish

1/3 cup well-chilled heavy cream

2 teaspoons instant espresso powder

a pinch of cinnamon

1 tablespoon confectioners' sugar

5 chocolate coffee beans (available at specialty foods shops) if desired

print a shopping list for this recipe

PreparationMake the cake:

Line a lightly greased 15- by 10 1/2-inch jelly-roll pan with foil and grease the foil. Line the foil with wax paper and grease the paper. In the top of a double boiler set over barely simmering water melt the chocolate with 1/4 cup water, stirring until the mixture is smooth, and let the mixture cool for 10 minutes. In a large bowl with an electric mixer beat the egg yolks with 1/3 cup of the sugar for 5 minutes, or until the mixture is thick and pale and ribbons when the beaters are lifted, and beat in the chocolate mixture and the vanilla. In another large bowl beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 1/3 cup sugar, a little at a time, and beat the whites until they just hold stiff peaks. Stir one fourth of the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan and spread it evenly with a metal spatula. Bake the cake in the middle of a preheated 350

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