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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
6 eggs, separated |
3/4 cup granulated sugar |
1/3 cup cocoa powder |
1 teaspoon vanilla extract |
pinch of salt |
1 tablespoon confectioners' sugar |
1 cup heavy cream |
1/3 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup ricotta cheese |
6 ounces chocolate chips |
1/4 cup heavy cream |
1 tablespoon light corn syrup |
chopped pistachios, optional |
Directions:
1. Preheat oven to 375°F. Grease a 15-by-10-inch jelly-roll pan; line with parchment paper.
2. Make chocolate roll: Using an electric mixer, beat egg yolks and 1/2 cup granulated sugar for 4 minutes. Add cocoa and vanilla; mix at low speed.
3. Beat egg whites and salt in a bowl at medium speed for 2 minutes. Add 1/4 cup granulated sugar; beat at high speed until stiff. Fold one-third of egg whites into cocoa mixture; fold in remaining whites; blend. Scrape batter evenly into pan. Bake until springy, about 15 minutes.
4. Sprinkle confectioners' sugar on cake, run a knife around edges, cover with a towel and invert. Remove parchment. Roll up from a long side in towel.
5. Make filling: Using a mixer, beat cream, sugar and vanilla until stiff. Fold in ricotta.
6. Make glaze: Melt chocolate in cream. Beat in corn syrup.
7. Gently unroll cooled cake. Evenly spread ricotta filling; roll from a long side. Spread on chocolate glaze. Sprinkle pistachios on roll, if desired.
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