Preheat oven to moderately 210oC.
Brush a shallow, 30 x 25 x 2 cm Swill roll tin with melted butter or oil.
Line base and two sides with paper, grease the paper.
Sift flour and spice three times onto
greaseproof paper.
Using electric beaters, beat eggs in a
small mixing bowl for 5 minutes or until thick and pale.
Add sugar gradually, beating
constantly until dissolved and mixture is pale yellow and glossy.
Transfer mixture to large mixing bowl.
Using a metal spoon, fold in
chocolate, hazelnut meal, coffee liquid and flour
quickly and lightly.
Spread mixture evenly into prepared
tin, smooth the surface. Bake for 12 minutes or until golden and springy to the touch.
Beat cream and extra coffee liquid in
small bowl until stiff peaks form. Refrigerate until required.
Turn cake onto a clean, dry tea towel
covered with greaseproof paper which has been dusted evenly with sifted
icing sugar and cocoa, leave for 1 minute.
Using tea towel as a guide, carefully
roll up the cake with the paper, leave for 5 minutes or until cool.
Unroll and discard the paper.