Holiday Chocolate Log
Serves 10

6 eggs, separated
¾ c. sugar
1/3 c. unsweetened cocoa
1 ½ tsp. Vanilla extract
Dash of salt

FILLING:

1 ½ c. heavy cream
½ c. confectioners' sugar
2 tsp. Instant coffee
1 tsp. vanilla extract
¼ c. unsweetened cocoa
Candied cherries

Confectioners' sugar

NOTE: Let egg whites warm to room temperature for about one hour. You may make the chocolate log a week ahead,
then freeze it, wrapped in foil. Let stand at room temperature to thaw for about 1 hour before serving.

Grease lightly the bottom of a 10 1/2x15 1/2x1-inch jelly roll pan. Line with waxed paper greased lightly. Preheat oven to
375 degrees. In a large electric mixer bowl, at high speed, beat egg whites just until soft peaks form when the beater is
slowly raised. Add ¼ cup sugar, 2 tablespoons at a time, beating until stiff peaks form when beater is slowly raised. With
same beaters, bweat yolks at high speed. Add remaining ½ cup sugar, 2 tablespoons at a time. Beat until mixture is very
thick, about 4 minutes. At low speed, beat in cocoa, vanilla and salt, just until smooth. With wire whisk or rubber scraper,
using an under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no
egg white should show). Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed
with fingertip. Sift confectioners' sugar in a 10x15-inch rectangle on clean linen towel. Turn cake out on sugar, lift off
pan, peel paper off cake. Roll up, jelly roll fashion, starting with the short end, towel and all. Cool completely on rack,
seam side down, for at least ½ hour.

FILLING:

Combine ingredients in medium bowl. Beat with electric mixer until thick, and then refrigerate. Unroll cake, spread with
filling to 1 inch from edge, re-roll. Place, seam side down, on plate. Cover loosely with foil. Refrigerate 1 hour before
serving. To serve: sprinkle with confectioners' sugar and decorate with cherries.