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Chocolate-Cannoli Roll

All You MAY 2006

  • Yield: 10 Servings
  • Cost Per Serving:$.75


  • 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


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

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.

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.

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.

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

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

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

Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 22g
  • Saturated fat: 13g
  • Protein: 8g
  • Carbohydrate: 35g
  • Fiber: 2g
  • Cholesterol: 183mg
  • Sodium: 105mg

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Chocolate-Cannoli Roll Recipe