CHOCOLATE ROULADE WITH CHOCOLATE BRANDY SAUCE FOR THE CAPPUCCINO CREAM 1 1/2 cups heavy cream 1/4 cup cold brewed espresso 1 teaspoon vanilla extract 1/4 cup sifted confectioners' sugar FOR THE CHOCOLATE SPONGE CAKE 8 eggs, separated, at room temperature Pinch of salt 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup sifted cocoa, preferably Dutch process 1/4 cup each sifted all-purpose flour and sifted cornstarch Confectioners' sugar FOR THE CHOCOLATE BRANDY SAUCE 1 1/2 cups heavy cream 4 oz (125 g) semisweet chocolate, chopped 2 tablespoons granulated sugar 2 tablespoons brandy 10 - 12 strawberries

To begin making the cappuccino cream, in a bowl, stir together the cream and espresso. Cover and chill well, about 3 hours.

To make the chocolate sponge cake, preheat an oven to 400°F. Lightly butter and 11-by-16-inch jelly-roll pan. Line the bottom with waxed paper or parchment paper. Lightly butter the paper and then dust with a little flour.

In a large bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, about 5 minutes. In a third bowl, beat together the egg yolks and vanilla. Fold one-fourth of the beaten whites into the yolks until blended. Spoon the egg yolk mixture onto the remaining whites, sprinkle the cocoa and flour mixture over the top, and fold together. Pour into the prepared pan, spreading evenly. Bake until set to the touch, about 12 minutes.

Meanwhile, sprinkle a large kitchen towel with confectioners' sugar. When the cake is ready, remove from the oven and loosen the pan sides. Place the towel, sugar side down, on top and invert onto a work surface. Lift off the pan, peel off the paper, and let cool.

To finish the cappuccino cream, pour the chilled cream-and-espresso mixture into a chilled bowl. Add the vanilla and beat until soft peaks form. Sprinkle with the confectioners' sugar and beat until stiff.

Spread the cappuccino cream on the sponge to within 1 inch of the edges. Starting at one of the short sides, roll up the sponge and place on a platter, seam side down. Sift confectioners' sugar on top.

To make the sauce, in a saucepan over medium heat, combine the cream, chocolate, and granulated sugar. Heat, stirring constantly, until the chocolate melts. Bring to a rolling boil and cook until thick, about 5 minutes. Remove from the heat and stir in the brandy.

Slice the roulade and serve each slice on a pool of the sauce. Garnish with the strawberries, if desired.

Serves 10-12.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]