Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes May 2006

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Recipe Summary test

Yield:
10 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

364 calories; fat 22g; saturated fat 13g; protein 8g; carbohydrates 35g; fiber 2g; cholesterol 183mg; sodium 105mg.
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