chocolate raspberry roll

How To Make chocolate raspberry roll

• Step 1
  Line a 15 x 10 x 1 inch pan with parchment paper { dab a little oil or butter under the paper to prevent from sliding}. Pre heat oven to 375F.
• Step 2
  In a large bowl bear egg whites with electric mixer on high until soft peaks form add 1/4 cup sugar, 1 tbsp at a time and beat until whites are stiff and glossy about 5 minutes.
• Step 3
  In a separate bowl beat yolks on high and slowly add remaining sugar until thick and pale about 5 minutes..with mixer on low beat in 1/3 cup cocoa and the vanilla until smooth..with spatula gently fold cocoa mixture into egg whites until just blended..Spread evenly on to pan and bake on middle rack of oven until surface springs back when gently touched {bake about 15 minutes}.
• Step 4
  Remove cake from oven and roll on teatowel.set asideMelt white chocolate in micro on high for 1 m,inute until smooth, heat for another second or two until melted..blend ricotta, juice and cream into chocolate..Unroll cake while slightly warm and spread filling over cake and sprinkle with the berries..roll up the cake and place seam side down on platter..dust with powdered sugar or spread with purchased icing or make your own...keep in refrigerator.
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