Chocolate raspberry roll cake

10 servings

Ingredients

Quantity Ingredient
¾ cup Flour
⅓ cup Unsweetened cocoa
1 teaspoon Baking powder
¾ cup Egg substitute
1 cup Brown sugar
15 ounces Skim milk Ricotta cheese
1½ tablespoon Vanilla
3½ tablespoon Sugar
⅓ cup Water
1 teaspoon Vanilla
1 teaspoon Instant coffee dissolved in 1 ts water
2 cups Raspberries
1 teaspoon All fruit raspberry spread

Directions

CAKE

FILLING

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 berrie mixture over cake.

Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.

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