Creamy Chocolate Cake Roll

By barbaran

Ingredients

• CREAM FILLING/FROSTING:
• Ingredients
• 5 eggs, separated
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup 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

Servings 10

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