CREAMY CHOCOLATE CAKE ROLL

CREAMY CHOCOLATE CAKE ROLL

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    eggs, separated

  • 1

    cup confectioners' sugar

  • 1

    teaspoon vanilla extract

  • ¼

    cup King Arthur Unbleached All-Purpose Flour

  • ¼

    cup baking cocoa

  • 2

    tablespoons sugar

  • CREAM FILLING/FROSTING:

  • 1

    package (8 ounces) cream cheese, softened

  • cup sugar

  • 1

    package (3.4 ounces) instant vanilla pudding mix

  • 1

    teaspoon vanilla extract

  • 4

    cups heavy whipping cream

  • CHOCOLATE RASPBERRY SAUCE:

  • 1-½

    cups semisweet chocolate chips

  • ½

    cup seedless raspberry jam

  • ¼

    cup heavy whipping cream

  • 1

    teaspoon almond extract

Directions

•Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. •In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners' sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick). •Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. •Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. •In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick. •Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour. •In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers. . Nutritional Facts: 1 serving (1 slice) equals 766 calories, 56 g fat (34 g saturated fat), 270 mg cholesterol, 276 mg sodium, 64 g carbohydrate, 2 g fiber, 9 g protein.


Nutrition

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