Chocolate Christmas Log

Ingredients:

6 ounces bittersweet chocolate, chopped into small pieces
1/2 cup hot strong coffee or espresso
6 tbsp sugar
2 tbsp coca powder
1 tsp vanilla extract
6 eggs, separated
Pinch of cream of tartar
1 recipe of Chocolate Ganache or Buttercream

Filling:
7 ounces fine quality white chocolate, chopped into small pieces
2 cups heavy cream
2 tbsp brandy

Preparing:

Preheat oven to 175ºC (350ºF).

Melt the chocolate.
Dissolve the cocoa in the hot coffe to make a paste.

Beat the gg yolks with half the sugar until thick and foamy.
Slowly beat in the melted chocolate and cocoa-coffee paste until just blended.

Beat the egg whites and cream of tartar in a separate bowl, until stiff peaks form.
Sprinkle the remaining sugar and the vainilla extract.

Stir a spoonful of the whites into the chocolate mixture, then fold the rest.
Spill into a greased jelly roll pan and bake for 25 minutes.
Dust a dish towel with extra cocoa, turn the cake out onto the towe, roll the cake and let cool.

Filling: Heat the chocolate with 1/2 cup of the cream until melted.
Strain into a bowl and cool to room temperature.

Beat the remaining cream with the brandy in a separate bowl, until sift peaks form.
Fold into the chocolate mixture.

Unroll the chocolate roll, spread with the filling and roll again.
Cover the roll with the Chocolate Ganache or Buttercream and mark it with a fork.