“Another recipe from my grandmother-in-law. This is a favorite of the family. Everyone asks her for the recipe and I finally got ahold of it. I did tweak it up a bit though.”

Ingredients Nutrition


  1. Preheat oven 350 degrees. Grease jelly roll pan with shortening. Cover with parchment paper. Grease parchment paper with shortening too.
  2. In double boiler, melt chocolate chips and coffee. Stir constantly. When completely melted, take out of heat and add hazelnut liquor. Set aside and allow to cool at room temperature.
  3. Beat egg whites. Slowly add sugar and continue beating till egg whites are stiff.
  4. In another bowl, beat egg yolks and Splenda. Add melted chocolate. Mix well.
  5. Slowly fold egg whites into egg yolk mixture 1 cup at a time. Do not over fold.
  6. Spread on prepared jelly roll pan. Bake 15-17 minutes. Allow to cool completely. Place another parchment paper on top of cake, then invert on a flat surface. Cut off edges. Sprinkle cocoa powder all over cake.
  7. In a bowl, beat whipping cream and sugar till peaks form. Spread all through out cooled cake evenly. Roll cake. Allow to cool in fridge for at least 1 hour before serving.

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