Creamy Chocolate Cake Roll |
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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 10 |
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The beauty of this recipe is that it looks elegant even though it's so simple to make. It earns rave reviews, especially when served with the chocolate raspberry sauce. Ingredients:
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 |
cream filling/frosting: |
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 |
Directions:
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.
2. 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).
3. 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.
4. 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.
5. In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick.
6. 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.
7. 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. Yield: 10 servings.
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