Preheat the oven to 190C (170C blown). Lightly greased and cover with baking paper shallow tray with dimensions 23h32 cm. Mix the coffee with 1 tbsp warm water. Beat with a mixer in a large bowl the eggs, two types of sugar and coffee for 8 minutes until a light and dense mixture similar to that of kisses (when you remove the agitators must remain traces). Over the fluffy egg mixture sift flour and cocoa, then mix carefully with a large metal spoon. Pour the mixture into the prepared pan and using a knife spread it evenly. Bake 12-15 minutes or until the base becomes porous, but hard. Put the desktop baking sheet and sprinkle with sugar. Take the paper tray to drop the base. Carefully peel off the paper on which is the drought. Wrap the base with the paper so that it does not stick. Cool. If you leave the base overnight, it will become even more juicy. To put the icing crushed chocolate in a medium heat-resistant bowl. Boil water in a small pan, pull it from the heat and place the bowl of chocolate in hot water. Wait a few minutes until melted. Remove the bowl and leave to cool chocolate. Beat the mascarpone and fresh feta cheese. They add the sieved icing sugar and cocoa. Add this mixture and coffee to the cooled melted chocolate (save a few tsp of it for decoration). Carefully unscrew the base and remove the paper. Do not worry if you are slightly cracked. Apply the base with half the chocolate mixture. Turn again, leaving the bottom edge. Place the roll on a serving platter, cover with the rest of the chocolate mixture and decorate with melted chocolate.