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Chocolate Raspberry Roll Cake Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasChocolate Raspberry Roll Cake Recipe - Cooking Index

Chocolate Raspberry Roll Cake

Courses: Dessert
Serves: 10 people

Recipe Ingredients

3/4 cup 46g / 1.6ozFlour
1/3 cup 36g / 1.3ozUnsweetened cocoa
1 teaspoon 5mlBaking powder
3/4 cup 148g / 5.2ozEgg substitute
1 cup 160g / 5.6ozBrown sugar
1/3 cup 78mlWater
1 teaspoon 5mlVanilla
1 teaspoon 5mlInstant coffee dissolved in - 1 tsp water
15 oz 426gSkim milk ricotta cheese
1 1/2 tablespoons 22mlVanilla
3 1/2 tablespoons 52mlSugar
2 cups 474mlRaspberries
1 teaspoon 5mlAll 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.

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