CAKE:

3/4 c. sifted cake flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
3/4 c. sugar
3 tbsp. water

FILLING;
2 egg yolks
2 tbsp. sugar
1 tsp. cornstarch
1/2 c. light cream
3/4 c. unsalted butter
1 c. confectioners' sugar
1 tsp. instant coffee
1 tsp. vanilla
1 c. finely chopped nuts

FROSTING:

3/4 c. semi-sweet chocolate pieces
3 tbsp. unsalted butter
1 tbsp. cream

Grease a 15"x10"x1" jelly roll pan; line bottom with wax paper, which has been greased. Sift flour, cocoa and baking powder into small bowl. In medium sized mixing bowl, beat eggs with electric mixer until thick and creamy. Add sugar gradually, beating until very thick. Add vanilla and water; fold in flour mixture.

Spread batter in pan. Bake in 375 degree oven for 12 minutes or until center springs back lightly when touched. Loosen cake around edges with small spatula; invert pan onto a clean towel which has been dusted with confectioners' sugar. Peel off wax paper. Roll up cake in towel. Place on wire rack, seam side down; cool. Prepare the filling and spread on cake as directed. Chill cake overnight then frost as directed.

FILLING: Mix egg yolks, sugar and cornstarch in small saucepan; blend in cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Cool and chill. In mixing bowl, beat butter with electric mixer until soft and smooth. Beat in confectioners' sugar until smooth. Mix instant coffee with vanilla and add to sugar mixture. Add custard a spoonful at a time, beating constantly until light and fluffy; add nuts.

Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down on cookie sheet. Spread with rest of filling mixture; chill overnight then frost.

FROSTING: Melt chocolate pieces, butter and cream over hot water, stirring until smooth. Let stand 5 minutes; quickly spread over roll. Score lightly with fork tines for textured effect. Chill cake overnight; keep chilled until serving time.