5 eggs, separated
2/3 c. sugar
3 tbsp. unsweetened cocoa
2 tbsp. flour
1 tbsp. instant coffee powder
1 c. heavy cream, whipped
2 tbsp. chopped pistachio nuts
1 tub milk chocolate ready to spread frosting

Grease jelly roll pan; line bottom with waxed paper. Grease and flour paper. Preheat oven to 350 degrees. Beat egg yolks in a large bowl until fluffy. Gradually beat in granulated sugar until light and thick. Beat in cocoa and flour at slow speed. Beat egg whites until soft peaks form. Fold into yolk mixture until smooth. Spoon batter evenly into prepared pan. Bake at 350 degrees for 15 minutes or until top springs back when lightly pressed. Turn out onto cloth sprinkled with confectioners' sugar. Cut 1/4 inch strips from one short side. Roll up cake and towel together. Cool on wire rack. Combine frosting with coffee. Unroll cooled cake; spread with 3 tablespoons of frosting. Spread with whipped cream; reroll. Frost roll with remaining frosting. Draw fork down frosting for a design. Can dust with confectioners' sugar.