- 6 whole eggs
- 2 egg yolks
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 4 tablespoons cocoa powder
- 2 tablespoons Coffee Cherry
- 1/2 teaspoon baking powder
- 3/4 cup clarified butter, warm
- 1 1/2 cups sugar
- 2/3 cup water
- 1/8 teaspoon cream of tartar
- 3 egg whites, room temperature
- pinch of salt
- 1 teaspoon vanilla
- 12 oz semisweet chocolate chips
- 1/4 cup vegetable oil
To make the cake:
- Preheat the oven to 350 degrees F.
- To make the Cake: Butter 2 sheet pans (with edges) and line them with parchment paper; then butter the paper to assure release. You can also use a Silpat sheet which I find much easier.
- Bring a saucepan of water to a simmer.
- In the bowl of a standing mixer, combine the eggs, yolks, sugar, and vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
- While the egg mixture is whisking, sift together the flour, cocoa, Coffee Cherry and baking powder.
- Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
- Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned, about 14 to 16 minutes.
- Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Let cool completely.
To make the filling:
- In a saucepan combine the sugar and water with a pinch of cream of tartar
- Boil the sugar until it reaches 245 degrees F.
- Meanwhile, put the egg whites and a pinch of salt in the bowl of a mixer with the whisk attachment. Beat until the egg whites are peaked.
- Slowly stream the sugar syrup into the egg whites.
- Beat the Italian meringue on medium-high speed for about 7 minutes.
Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Roll the log tightly in plastic film, twisting the ends to secure. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
To make the icing:
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at in the fridge until the coating is firm, about 1 to 2 hours.