Basic Génoise Cake  
1 tablespoon instant espresso coffee powder
1 pint dark chocolate ice cream
1 cup heavy cream
2 tablespoons sugar
Dark and white chocolate flakes

Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour
foil. With rack in lower third of oven, heat oven to 450° degrees.

Prepare génoise cake batter. To give the cake a coffee flavor, stir coffee powder
into the butter just after melting it. Fold the coffee butter into the batter, then spread it
evenly over pan; bake for 5 to 6 minutes. Using a knife blade, release cake sticking to
sides of pan. Cover cake with another baking sheet and invert. Remove original baking
sheet and peel off the foil carefully. Turn foil over so that the sticky side faces up. Allow
cake to cool on rack at least 30 minutes. When cool, spread cake with 1 pint rich chocolate ice cream, softened. Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. 

Whip whipping cream with sugar until soft peaks form. Spread sweetened whipped cream over cake to frost it. Cover with aluminum foil and freeze. When ready to serve, remove from freezer, remove foil, sprinkle chocolate flakes on cake top and transfer to serving plate. Serve with favorite chocolate sauce.