Flourless chocolate roll

300ml thickened cream
2 tsp vanilla extract
100g 70% dark peppermint choc finely chopped
125g 80% dark chocolate chopped
1/4 cup cold strong black coffee
4 eggs, separated
1 cup caster sugar
2 tsp vanilla essence
1/3 cup pure icing sugar, sifted
2 tbsp cocoa, sifted

1. Preheat oven to 180C. Line a Swiss roll tin with baking paper. Whip cream and vanilla extract in a large bowl until soft peaks form. Fold in peppermint chocolate. Cover then refrigerate until required.
2. Melt chocolate and coffee in a heatproof bowl over a pan of simmering water. Stir until smooth. Cool. Put yolks, sugar and vanilla in the bowl of an electric mixer and beat until thick. Stir in chocolate mixture.
3. Beat eggwhites in a large bowl until soft peaks form. Fold in yolk mix until just combined, then pour into prepared tin. Shake gently to settle. Bake for 18-20 minutes.
4. Soak a tea towel in water, squeeze out excess and ly on a flat surface. Line with baking paper and dust with combined icing sugar and cocoa.
5. Stand cake in tin on wire rack for 5 minutes. Turn onto tea towel. Stand for 20 minutes or until cool. Spread with cream mixture, leaving a 5 cm border around edges. roll up from long side. Cut into slices to serve.