Chocolate Raspberry Roll Cake

Recipe Ingredients

		Cake
3/4 cup	46g / 1.6oz	Flour
1/3 cup	36g / 1.3oz	Unsweetened cocoa
1 teaspoon	5ml	Baking powder
3/4 cup	148g / 5.2oz	Egg substitute
1 cup	160g / 5.6oz	Brown sugar
1/3 cup	78ml	Water
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Instant coffee dissolved in - 1 tsp water
		Filling
15 oz	426g	Skim milk ricotta cheese
1 1/2 tablespoons	22ml	Vanilla
3 1/2 tablespoons	52ml	Sugar
2 cups	474ml	Raspberries
1 teaspoon	5ml	All fruit raspberry spread

Recipe Instructions

For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray.

In a medium bowl, sift together flour, cocoa and baking powder. Set aside.

In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover.

Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel.

Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread.

TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel.

Spread the cheese/whole berry mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture and decorate with remaining berries.

Source:
Cooking Live Show #CL8931

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