1 1/2 cups semisweet chocolate chips
1 1/2 cups unsalted butter
3 tablespoons brewed coffee
2 teaspoons vanilla
10 eggs, separated
1/2 teaspoon cream of tartar
7 tablespoons sugar
 
Filling:
 
1/2 gallon VELVET Vanilla Lover’s Trio Ice Cream, softened
3 tablespoons coffee extract
1 cup semi-sweet chocolate chips
    Hot Fudge topping
  Chocolate expresso beans
  Confectioner’s sugar
          
 
Preheat over to 35o degrees.  Line two 101/2x15 1/2-inch jellyroll pans with parchment paper.  In a small microwave-safe bowl or double boiler, melt the chocolate and butter.  Add the brewed coffee and vanilla extract.  Set aside and cool.

In a separate bowl, whip together the egg yolks with 3 tablespoons of sugar until light and fluffy.  Fold in a small amount of the warm chocolate mixture into the egg yolks and stir well.  Add remaining egg yolks.

In a stand mixer, using a clean bowl, whip the egg whites and cream of tartar.  Add the remaining 5 tablespoons of sugar very slowly to the egg whites until a soft meringue is formed.  Gently fold the chocolate mixture into the egg whites.  Spread the batter into the prepared baking pans.  Bake for 8 to 10 minutes, or until the cake is dry on top.  Remove from oven and immediately turn each cake onto a towel sprinkled with confectioner’s  sugar.  Remove parchment paper, and roll cake and towel together; cool completely.

To assemble:  In large bowl, combine softened ice cream, coffee extract and chocolate chips.  Unroll each cake and spread ice cream mixture evenly on both cakes.  Reroll cakes and cover with plastic wrap to freeze overnight.

To serve:  Remove plastic wrap.  Slice each cake into 8 servings.  Top with hot fudge sauce and sprinkle with chocolate expresso beans and confectioner’s sugar.