Mocha Buche De Noel

Preheat oven to 350 degrees F.

In a bowl beat 1/2 cup granulated sugar into the 6 yolks until creamy.

In cooking pan, break chocolate into pieces and dissolve with cold coffee over low heat. Cool the chocolate mix a little and then fold (blend ever so softly) into the egg yolk mix.

In a new bowl, beat egg whites until stiff, then fold chocolate mix into the egg white mixture. Butter a square or rectangle cookie sheet and place a piece of wax paper over it. Spread the chocolate batter evenly on top of the wax paper and bake 15 minutes. Remove from oven and place a kitchen cloth towel, which has been soaked in cold water and rung out, over the baked batter. Let sit for about 45 minutes.

Gently remove dish towel. Remove wax paper from cookie sheet. Dust top of cake with powdered sugar sugar. Place top of cake on new piece of wax paper and remove old piece of wax paper. Whip the heavy cream with the vanilla and remainder of granulated sugar. Spread the whipped cream on the cake evenly. Then roll the cake lengthwise like a jelly roll. Dust top of roll with powdered sugar and refrigerate until use.