Plain flour, for dusting, plus 50g (¾ cup)
30g (¼ cup) Dutch processed cocoa, plus extra for dusting
¼ tsp bicarbonate of soda
30g dark chocolate, grated
4 x 60g eggs, at room temperature
1 Tbsp instant coffee powder
220g (1 cup) sugar or granulated sugar substitute
60ml (¼ cup) water
1 Tbsp coffee liqueur
45g dark chocolate, melted
Cream cheese filling
250g light ricotta
125g spreadable cream cheese, at room temperature
2 Tbsp Dutch processed cocoa, sifted
1½ Tbsp coffee liqueur
Preheat oven to 190 degrees C (fan forced). Spray a 25 x 35cm Swiss roll tin with cooking spray and line with baking powder, allowing paper to overhang sides. Lightly spray paper, then lightly flour. Sift flour, cocoa and bicarb in a bowl. Stir in chocolate.
Using an electric mixer, whisk eggs and coffee powder on high for 5 minutes. Gradually add ¾ cup of sugar and whisk for further 5 minutes or until mixture is thick. Fold in flour mixture. Spoon batter in lined tin and gently spread out.
Bake for 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from tin and turn out onto clean tea towel sprinkled with extra cocoa. Carefully peel off paper. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack for 1 hour.
Meanwhile, to make filling, beat ricotta, cream cheese and cocoa until smooth. Add coffee liqueur and beat until smooth. Cover and chill until sponge has cooled, or up to 24 hours.
Put remaining ¼ cup sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to the boil. Remove pan from heat and stir in liqueur. Set aside to cool.
Unroll cake and remove towel. Brush cake with sugar syrup. Spread with cream cheese filling, leaving a 2.5cm edge of cake without any filling. Roll up cake and trim edges. Cover and chill for at least 2 hours, or overnight. Drizzle with melted chocolate and serve.
COOK'S TIP: Melt the chocolate in a small heatproof bowl over a small saucepan of simmering water.