In the bowl of electric mixer, beat eggs and sugar. And oil and beat until fluffy. Add coffee and melted chocolate. Scrape down sides of bowl and mix until combined. Cream will thicken as it cools. Store in refrigerator until needed.
Make the cake:
2
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
3
Beat egg whites until soft peaks form. Slowly add sugar and continue beating until stiff. Lower the mixer speed and add eggs yolks, one at a time. Sift in potato starch and use a spatula to combine.
4
Pour batter into prepared pan and spread evenly. Sprinkle the sliced almonds evenly over the top. Place pan in the oven and bake for 20 Minutes until set & dry to the touch.
5
Dust a clean dish towel with confectioners’ sugar. Carefully flip the sheet pan onto the prepared towel. Remove the pan and gently peel the parchment paper from the cake. Starting from the long side, roll the length of the cake toward the top. Roll with the towel to prevent sticking. Let the cake cool completely rolled in the towel.
6
Gently unroll the cake, keeping the almonds face down. Remove the towel. Using an offset spatula, spread the chocolate cream evenly over inside of the roll.
7
Carefully reroll the cake. until you reach the top. Place on a platter or cake board, seam side down. Place in the refrigerator to set.
8
Cut the roll into 1 ½” slices and lay the slices cut side down. Use a peeler to shave curls off the sides of the chocolate bar. Pile a handful of curls on top of each slice. Serve or freeze well-wrapped.
9
*Homemade confectioner’s sugar: Place 1 cup sugar and 2 tablespoons in the food processor. Process until sugar is fine and powdery—about 5 Minutes.
Ingredients
For the cream filling:
2eggs
½cupsugar
½cupoil
1tspcoffee dissolved in 1 tablespoon hot water
8ozsemisweet chocolate, melted & cooled
semisweet chocolate, melted & cooled
6eggs, separated
6tbspsugar
6tbsppotato starch
1cupsliced almonds
4tbspconfectioners’ sugar *
13.5 oz bar chocolate for garnish
Directions
Make the cream filling:
1
In the bowl of electric mixer, beat eggs and sugar. And oil and beat until fluffy. Add coffee and melted chocolate. Scrape down sides of bowl and mix until combined. Cream will thicken as it cools. Store in refrigerator until needed.
Make the cake:
2
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
3
Beat egg whites until soft peaks form. Slowly add sugar and continue beating until stiff. Lower the mixer speed and add eggs yolks, one at a time. Sift in potato starch and use a spatula to combine.
4
Pour batter into prepared pan and spread evenly. Sprinkle the sliced almonds evenly over the top. Place pan in the oven and bake for 20 Minutes until set & dry to the touch.
5
Dust a clean dish towel with confectioners’ sugar. Carefully flip the sheet pan onto the prepared towel. Remove the pan and gently peel the parchment paper from the cake. Starting from the long side, roll the length of the cake toward the top. Roll with the towel to prevent sticking. Let the cake cool completely rolled in the towel.
6
Gently unroll the cake, keeping the almonds face down. Remove the towel. Using an offset spatula, spread the chocolate cream evenly over inside of the roll.
7
Carefully reroll the cake. until you reach the top. Place on a platter or cake board, seam side down. Place in the refrigerator to set.
8
Cut the roll into 1 ½” slices and lay the slices cut side down. Use a peeler to shave curls off the sides of the chocolate bar. Pile a handful of curls on top of each slice. Serve or freeze well-wrapped.
9
*Homemade confectioner’s sugar: Place 1 cup sugar and 2 tablespoons in the food processor. Process until sugar is fine and powdery—about 5 Minutes.
