Chocolate-Raspberry Roll

Name: Chocolate-Raspberry Roll
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 6 eggs, yolks and whites separated 0; 3/4 cup sugar, divided 175 mL; 1/3 cup + 1 tbsp cocoa powder 75 mL + 15 mL; 2 tsp vanilla extract 10 mL; 1/4 tsp salt 1 mL; 3 oz white chocolate, chopped 90 g; 1 cup light ricotta cheese 250 mL; 2 tbsp frozen orange juice concentrate, thawed 30 mL; 2 tbsp 18% table cream 30 mL; 2 cups raspberries 500 mL; 1 tbsp icing sugar 15 mL

Prep Time: 10 mins

Total Time: 1 h

Serves: 16

Ingredients

6: eggs, yolks and whites separated; 0

3/4 cup: sugar, divided; 175 mL

1/3 cup + 1 tbsp: cocoa powder; 75 mL + 15 mL

2 tsp: vanilla extract; 10 mL

1/4 tsp: salt; 1 mL

3 oz: white chocolate, chopped; 90 g

1 cup: light ricotta cheese; 250 mL

2 tbsp: frozen orange juice concentrate, thawed; 30 mL

2 tbsp: 18% table cream; 30 mL

2 cups: raspberries; 500 mL

1 tbsp: icing sugar; 15 mL

Directions

Step 1

Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1/4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min.

Step 2

In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1/3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min.

Step 3

Remove cake from oven and roll to cool (see cooling instructions below). Meanwhile, to make filling, melt white chocolate in a microwaveable bowl on HIGH for 1 min. Stir until smooth, heating an additional 15 sec. if needed. Blend ricotta, orange juice and cream into chocolate. Set aside.

Step 4

Unroll cake while it’s still slightly warm and remove towel. Spread filling evenly over cake and sprinkle with berries. Roll up cake lengthwise and place on a serving plate, seam side down. Dust with icing sugar.

Tip

Remove cake from oven and run the tip of a knife around edges to loosen. Sift 1 tbsp (15 mL) cocoa onto a clean tea towel. Turn cake out onto towel. Lift off pan and peel off paper.

Beginning at long edge of cake, tightly roll it up with towel between rolls. This makes the cake easier to handle, prevents it from sticking together and helps it keep its shape while cooling.

Set roll on a rack, seam side down, and cool until slightly warm. Do not let roll cool completely or it may crack when unrolled.

We cut the filling’s fat content by replacing traditional whipped cream with a blend of table cream and light ricotta.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:: 1 slice

Calories:: 120

Fat:: 3 g

Saturated Fat:: 1 g

Carbs:: 18 g

Fibre:: 1 g

Protein:: 4 g

Sodium:: 80 mg

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Chocolate-Raspberry Roll

Ingredients