ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Cannoli Roll

Yield 10 Servings

Ingredients

  • Chocolate roll:
  • 6 eggs, separated
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon confectioners' sugar
  • Ricotta filling:
  • 1 cup heavy cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • Chocolate glaze:
  • 6 ounces chocolate chips
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • Chopped pistachios, optional

Nutrition Information

  • calories 364
  • fat 22 g
  • satfat 13 g
  • protein 8 g
  • carbohydrate 35 g
  • fiber 2 g
  • cholesterol 183 mg
  • sodium 105 mg

How to Make It

  1. Preheat oven to 375°F. Grease a 15-by-10-inch jelly-roll pan; line with parchment paper.

  2. Make chocolate roll: Using an electric mixer, beat egg yolks and 1/2 cup granulated sugar for 4 minutes. Add cocoa and vanilla; mix at low speed.

  3. Beat egg whites and salt in a bowl at medium speed for 2 minutes. Add 1/4 cup granulated sugar; beat at high speed until stiff. Fold one-third of egg whites into cocoa mixture; fold in remaining whites; blend. Scrape batter evenly into pan. Bake until springy, about 15 minutes.

  4. Sprinkle confectioners' sugar on cake, run a knife around edges, cover with a towel and invert. Remove parchment. Roll up from a long side in towel.

  5. Make filling: Using a mixer, beat cream, sugar and vanilla until stiff. Fold in ricotta.

  6. Make glaze: Melt chocolate in cream. Beat in corn syrup.

  7. Gently unroll cooled cake. Evenly spread ricotta filling; roll from a long side. Spread on chocolate glaze. Sprinkle pistachios on roll, if desired.