Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Beat the eggs and sugar well, then add the rest of the ingredients and mix well.

Pour the mixture into the prepared cookie sheet.

Bake for 20 minutes.

While the cake is still hot, invert it onto a dish towel dusted with confectioners’ sugar and roll it up jelly-roll style.

Allow it to cool.

In a double boiler over medium heat, melt the chocolate and sugar.

Add the coffee, water, and cocoa.

Beat the margarine and egg yolks on high speed, then add the melted chocolate mixture.

Allow it to cool.

Beat the whip until stiff, then fold in the remaining ingredients.

Unroll the cake, spread the light cream evenly over it, re-roll the cake, and freeze it.

Spread the chocolate cream on the rollad and freeze it before cutting.