1

Preheat oven to 375°F.

2

Coat a 15 ½- X 10 ½- x 1-inch jelly-roll pan with cooking spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with cooking spray.

3

Roughly chop 4 oz chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on High 20 seconds; stir until smooth. Set aside; let cool.

4

In a medium bowl, sift together flour, cocoa powder and salt; set aside.

5

In a large bowl, using an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 Tbsp granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.

6

In another large bowl, using an electric mixer on high speed, beat egg yolks, remaining 2 Tbsp granulated sugar and vanilla until pale yellow and mixture forms a ribbon when beaters are lifted, about 3 minutes.

7

With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in remaining egg whites in two additions.

8

Sift half of flour mixture over chocolate mixture; gently fold just until blended. Repeat with remaining flour mixture.

9

Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.

10

Meanwhile, sift powdered sugar over a large clean kitchen towel on a flat surface: immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.

11

While cake cools, puree ricotta in food processor; transfer to a large bowl and fold in whipped topping.

12

Carefully unroll cake, leaving it on towel (cracking is okay). Spread with filling, leaving a 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (You can leave as one long log or cut off a “branch” as we did here.)

13

In a small microwavable bowl, microwave remaining 1 oz chocolate on High for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.