1. Preheat oven to 425°F. 2. Butter an 8x12 pan or use silpat and line with waxed paper or parchment. 3. Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail. 4. Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully. 5. Repeat with the remaining flour and add the hot coffee. 6. Turn the mixture into the prepared pan, tilting it until evenly covered. 7. Bake just above the center of the oven for 10 minutes or until well risen and springy. 8. Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side. 9. Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down. 10. Whip the cream and liqueur together. 11. Warm the jam. 12. When cold, carefully unroll the cake and remove the paper. 13. Brush with the warm jam and then spread with the cream mixture. 14. Re-roll. 15. Sprinkle grated chocolate on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
