½ cup unsweetened cocoa powder
¼ cup flour
½ tsp. baking powder
6 eggs, divided
¼ tsp. cream of tartar
pinch of salt
3/4 cup granulated sugar
½ tsp. vanilla
1.5 quart peppermint ice cream
CHOCOLATE GANACHE TOPPING:
2 4oz. semi-sweet chocolate bars
8 oz. cream
1 tsp. instant coffee granules
Heat oven to 375 degrees. Coat a 15x10x1 inch baking with non-stick cooking spray. Place a piece of parchment on the spray. Once in place, spray the parchment paper.
In a small bowl, mix the cocoa, flour and baking powder. Set aside.
In a large bowl, whip egg whites and salt until frothy. Gradually beat in ¼ cup of the sugar until medium shiny and stiff peaks form (approx. 5 minutes). Set aside.
With the same beaters, beat the yolks, the remaining ½ cup of sugar and the vanilla until thick and a pale yellow (approx. 4 minutes).
Fold the yolk mixtures into the egg whites. Fold in flour mixture in 2 batches. Spread into prepared pan and bake 12-14 minutes. Until cake springs back when lightly touched.
Run a knife around the edges of the pan. Lay a towel dusted very lightly with confectioners' sugar on the counter. Invert the cake onto the towel and remove the parchment. Roll the cake (including the towel) starting from the short side and allow to fully cool on the counter. Approximately 30-40 minutes. In the meantime, remove the ice cream from the freezer and allow to soften on the counter.
When the cake is cool, unroll and spread the ice cream on top of the cake. Re-roll and place in the freezer for approximately 1-2 hours before topping with the ganache.
To make the chocolate ganache. Break the chocolate into small pieces, place in the top of a double boiler with the cream and coffee. Slowly simmer until fully melted and warm; stirring occasionally. Let cool for approximately 15 minutes. Stir and pour over ice cream roll. I froze the entire cake for another 2 hours before I served it.