Chocolate Raspberry Roll Cake Recipe

Chocolate Raspberry Roll Cake Ingredients

3/4 cups Flour
1/3 cups Unsweetened cocoa
1 teaspoons Baking powder
3/4 cups Egg substitute
1 cup Brown sugar
1/3 cups Water
1 teaspoons Vanilla
1 teaspoons Instant coffee dissolved in 1 teaspoon water

Chocolate Raspberry Roll Cake Filling Ingredients

15 oz Skim milk Ricotta cheese
1 1/2 tablespoons Vanilla
3 1/2 tablespoons Sugar
2 cups Raspberries
1 teaspoon All fruit raspberry spread

Chocolate Raspberry Roll Cake Directions

For cake roll: Line a 15-1/2×10-1/2×1 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.

Chocolate Raspberry Roll Cake Filling Directions

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.

Chocolate Raspberry Roll Cake Assembly Directions

Once the chocolate roll is cool, unroll the cake and remove the towel.
Spread the cheese/whole berrie mixture over cake.
Then roll the cake.
Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.