CHOCOLATE MOCHA YULE LOG

Preheat oven to 350* F. Spray jelly roll pan. Beat yolks until thick and lemon-colored, about 5 minutes. Gradually add ¼ c. sugar, 2 T. water and 1 T. vanilla; beat well. Combine flour, ¼ c. cocoa, baking powder, baking soda and ¼ t. salt in small bowl; gradually add to yolk mixture. Beat white on high to soft peak; continue to beat while adding ¼ c. sugar forming stiff peaks. Stir about ¼ of the whites into the chocolate mixture. Fold in remaining whites until no streaks remain. Spread in pan. Bake 8 t0 10 minutes, or until cake springs back when touched lightly in center. Invert onto cotton-sack towel which has been sprinkled with 1 T. cocoa. Roll up jelly-roll style. Cool, seam side down on rack. Prepare Filling: Beat whipping cream until slightly thick. Add 3 T. confectioners sugar, remaining 3 T. cocoa and coffee powder; beat until stiff. Carefully unroll cake and spread with filling. Reroll using towel as a guide. Prepare Icing: Heat chocolate, remaining ¼ c. water and remaining 1/8 t. salt in small saucepan over low heat to melt. Remove from heat and gradually add 2 c. sifted confectioners sugar, 1 t. vanilla and mix well. Frost with icing and dust with remaining 1 T. confectioners; sugar. Garnish with raspberries and mint leaves before serving.