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CREAMY CHOCOLATE CAKE ROLL

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Rate this recipe 4.2/5 (9 Votes)
CREAMY CHOCOLATE CAKE ROLL 1 Picture

Ingredients

  • CREAM FILLING/FROSTING:
  • 5 eggs, separated
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 4 cups heavy whipping cream
  • CHOCOLATE RASPBERRY SAUCE:
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup seedless raspberry jam
  • 1/4 cup heavy whipping cream
  • 1 teaspoon almond extract

Details

Preparation time 55mins
Cooking time 15mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

•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.

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