Pre-heat the oven 180 °C (350 °F or Gas Mark 4).
Line a 23 x33cm swiss roll pan with non-stick baking parchment.

Whisk the egg yolks and sugar in a bowl until pale and mousse-like.
Fold in the chocolate, then melted coffee.

Place the eggs whites in a clean bowl and whisk until stiff but not dry.
Stir a little of the egg whites into the chocolate mixture, then fold in the remainder.

Pour into the pan and bake for 15-20 mins, or until firm.

Cover the tin with a damp tea towel and set aside for 8 hours, or overnight.

Meanwhile, make the filling.
Pour 250 ml First Choice Vanilla Velvet into a mixing bowl and whisk with an electric mixer until fluffy and mousse-like (roughly 5mins).

To assemble the roulade, cut a sheet of waxed paper larger than the roulade and place on a work surface.
Dust with icing sugar.

Turn the roulade out onto the paper and peel away the lining paper.
Spread the filling over the roulade and roll up from the short side nearest to you.

Transfer the dish seam-side down.
Chill for two hours before serving.