Cappuccino Roulade

Directions

1. 1
   Heat oven to 375F.
2. 2
   Grease 15x10x1-inch baking pan; line with parchment paper.
3. 3
   Grease and flour parchment paper; set aside.
4. 4
   Lightly sprinkle clean towel with powdered sugar; set aside.
5. 5
   Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
6. 6
   Beat eggs in another bowl at medium-high speed until well mixed.
7. 7
   Continue beating, gradually adding sugar, until mixture is thick and lemon-colored.
8. 8
   Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
9. 9
   Remove 1 cup batter to another bowl.
10. 10
    Add 3 tablespoons melted butter; gently stir.
11. 11
    Gently stir butter mixture into batter.
12. 12
    Spread batter into prepared pan.
13. 13
    Bake 9-12 minutes or until center springs back lightly when touched.
14. 14
    Immediately loosen cake from edges of pan.
15. 15
    Invert onto prepared towel.
16. 16
    Remove pan; peel off parchment paper.
17. 17
    Immediately roll up cake in towel, starting with 10-inch side.
18. 18
    Cool completely.
19. 19
    (Trim edges slightly, if crisp.)
20. 20
    Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved.
21. 21
    Beat at medium speed until stiff peaks form.
22. 22
    Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
23. 23
    Unroll cooled cake; remove towel.
24. 24
    Spread whipped cream over surface of cake, leaving a 1/2 inch border all around.
25. 25
    Starting at short end, gently roll up cake.
26. 26
    Transfer to serving platter.
27. 27
    Cover; refrigerate until ready to serve.
28. 28
    Combine all sauce ingredients in 1-quart saucepan.
29. 29
    Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
30. 30
    Cut roulade into slices.
31. 31
    Spoon sauce onto each dessert plate; top with roulade slice.