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ITALIAN CHOCOLATE ROLL




Source of Recipe


The following recipe from the Diabetic Goodie Book (©1996) was


Recipe Link: http://diabetes.about.com/library/blrecipes/blritalianchocolateroll.htm

List of Ingredients




Cake:
1/4 cup cocoa
2 Tbsp all-purpose flour
1/8 tsp salt
4 large eggs, separated and at room temperature
1/2 tsp cream of tartar
1/3 cup confectioners' sugar, sifted
1 tsp vanilla extract
Confectioners' sugar

Filling:
2 cups nonfat ricotta cheese
1 Tbsp finely chopped blanched almonds, toasted
2 Tbsp dark rum
3 Tbsp sugar
2 tsp dried orange peel or grated fresh orange peel
1 Tbsp mini chocolate chips
1/2 tsp vanilla extract

Recipe



Preheat oven to 325F degrees. Spray a 15- x 10- x 1-inch jellyroll pan with cooking spray. Line with waxed paper or parchment paper and spray again; set aside. Sift cocoa, flour and salt into a small bowl; set aside. In medium
bowl, with electric mixer at high speed, beat egg whites until frothy; beat in cream of tartar at high speed and beat until stiff peaks form when batter is lifted with rubber spatula. With the same beaters, in another medium bowl, beat yolks at medium speed until thick and lemon colored, 2 to 3 minutes. Gradually beat in sifted
confectioners' sugar and vanilla at medium speed; scrape bowl. Use a rubber spatula to stir in cocoa mixture. Using the rubber spatula, gently fold beaten whites, half at a time, into yolk mixture until no white streaks
remain. Spoon into prepared pan and smooth with rubber spatula. Bake 12 to 15 minutes or until center springs back when lightly pressed. Meanwhile, prepare filling.

Filling:

In medium bowl, with electric mixer at low speed, beat ricotta until smooth. Use a rubber spatula to stir in toasted nuts, rum, sugar, orange peel, chips and vanilla until well blended. Lay a clean dishtowel on counter and sprinkle with sifted confectioners' sugar. Remove cake from oven and loosen edges with knife. Place cake side down on
prepared towel; lift off baking pan and peel off paper. Starting at short end, roll up cake and towel. Place seam side down on rack to cool about 15 minutes. Unroll cake and spread filling to within 1/2-inch of edges. Using towel
as a guide, reroll cake with filling. Place seam side down on serving plate; cover. Refrigerate at least one hour or up to 4 hours before serving.Sprinkle cake with sifted confectioners' sugar before serving.