White chocolate-raspberry roulade

12 servings

Ingredients

Quantity Ingredient
6 Whole eggs
1 Egg yolk
½ cup Granulated sugar
½ teaspoon Almond extract
½ cup All-purpose flour
½ cup Confectioners' sugar
6 ounces White chocolate
2 cups Ricotta cheese
½ cup Heavy whipping cream
1 Orange; Zest of
1 teaspoon Vanilla extract
3 cups Fresh raspberries
TOPPING
12 ounces Bittersweet chocolate
1¼ cup Heavy whipping cream
4 ounces White chocolate

Directions

CAKE

FILLING

To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan with vegetable oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with cooking spray. Set aside.

Place 3 of the whole eggs in the bowl of a heavy-duty electric mixer.

Separate the remaining 3 eggs, adding the yolks to the bowl with the whole eggs and placing the whites in a separate bowl. Add the additional egg yolk to the bowl with the whole eggs. Add the sugar and almond extract and whip on high speed until the mixture is thickened and a lemon-yellow color, about 5 minutes. Remove the bowl from the mixer and gently fold in the all-purpose flour, using large strokes. Place the bowl with the egg whites on the mixer and whip on high speed until they hold a soft peak. Gently fold the whites into the egg mixture and pour into the prepared pan. Place the pan in the oven and bake for about 20 minutes, or until golden brown and the cake springs back when lightly pressed with a fingertip. Remove the cake from the oven and let cool for about 5 minutes.

Loosen the cake from the pan with a knife or spatula. Dust a clean kitchen towel with the confectioners' sugar and invert the cake onto the towel.

Gently roll the cake into a log, using the kitchen towel to guide and support it. The cake can be made ahead up to this point and kept overnight covered in plastic wrap at room temperature.

To prepare the filling, melt the white chocolate slowly in the top of a double boiler over gently simmering water. When the chocolate is melted, fold it into the ricotta cheese. Add the orange zest and vanilla and fold in the raspberries. Mix well. Unroll the cake and place it on a work surface. Spread the filling evenly over the cake. Gently roll up the cake jellyroll style and place it on a baking sheet lined with parchment paper.

Refrigerate the cake until ready to glaze.

To prepare the topping, place the bittersweet chocolate pieces in the bowl of a food processor and process until the chocolate is finely chopped. Put the cream in a small saucepan and heat just until it comes to a boil. With the machine running, pour the hot cream into the food processor through the feeder tube and process until very smooth. Allow the mixture to cool until thick, 20 to 30 minutes. Meanwhile, melt the white chocolate in the top of a double boiler over gently simmering water. Pour the chocolate-cream mixture over the cake. Drizzle with the melted white chocolate and refrigerate, uncovered, until ready to serve.

To serve, slice with a serrated knife into ½- to 1-inch thick slices.

Converted by MC_Buster.

Per serving: 569 Calories (kcal); 45g Total Fat; (64% calories from fat); 13g Protein; 42g Carbohydrate; 180mg Cholesterol; 84mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; ½ Fruit; 8 Fat; 1½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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