Creamy Chocolate Cake Roll

By ksgroves

Ingredients

• 5 eggs, separated
• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup flour
• 1/4 cup baking cocoa
• 2 tbs sugar
• Cream Filling/Frosting
• 1 pkg (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 pkg (3.4 ounces) instant vanilla pudding mix
• 1 tsp vanilla
• 4 cups heavy whipping cream
• Chocolate Raspberry Sauce
• 1 1/2 cup semisweet chocolate chips
• 1/2 cup seedless raspberry jam
• 1/4 cup heavy whipping cream
• 1 tsp almond extract

Preparation

Step 1

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-inch x 10-inch x 1-inch baking pan with waxed paper; grease the paper and set aside

In a large bowl, beat the egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in powdered sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick).

Beat the egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tbs at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 375 degrees 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 the 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 inch 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 the extract. Serve with cake. Refrigerate leftovers.

Yield: 10 servings.