Mint-Chocolate Cake Roll

1

Heat oven to 325°F (300°F for dim or nonstick pan). Grease 15x10x1-accelerate pan with butter. Line bottom of pan with waxed paper; grease paper with butter.

2

In qualified bowl, beat egg yolks with electric mixer on high scoot till fluffy. Frequently add 1/2 cup of the granulated sugar, beating on high scoot about 5 minutes or till thick and lemon coloured. In minute bowl, gallop coffee granules in water till dissolved. Add cooled chocolate and low to egg yolk combination; beat on low scoot till blended, scraping bowl infrequently.

3

In but every other qualified bowl, beat egg whites with electric mixer on high scoot till soft peaks make. Frequently add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating till stiff peaks make. Fold one-fourth of the egg whites into chocolate batter to lighten. Fold in remaining egg whites. Sift flour over batter; fold in flour till blended. Pour batter into pan. With steel spatula, gently unfold batter to edges of pan.

4

Bake 18 to twenty minutes or till cake springs aid when flippantly touched in heart. Sprinkle top of cake with 3 tablespoons of the cocoa. Duvet cake with a somewhat damp kitchen towel; frigid fully. Turn cake upside down onto kitchen towel; conscientiously purchase waxed paper. Sprinkle cake with remaining 3 tablespoons cocoa.

5

In chilled medium bowl, beat whipping cream with electric mixer on high scoot till foamy. Add powdered sugar and crème de menthe; beat till stiff peaks make. Spread over cake. Starting at one immediate side, roll up cake, the utilization of towel to aid roll. Sprinkle with extra cocoa, if desired. Garnish with mint. Retailer coated in fridge.