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by
Grandma George


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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion


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~ Italian Chocolate Roll ~

~Cake~
1/4 cup cocoa
2 T all-purpose flour
1/8 t salt
4 large eggs, separated, room temperature
1/2 t cream of tartar
1/3 cup confectioners sugar, sifted
1 t vanilla extract
confectioners sugar

Preheat oven to 325F.
Spray a 15x10x1 inch jellyroll pan with cooking spray.
Line with waxed paper or parchment paper and spray again;
set aside. Sift cocoa, flour and salt into a small bowl;
set aside. In medium bowl, with electric mixer at high
speed, beat egg whites until frothy; beat in cream of
tartar at high speed and beat until stiff peaks form
when batter is lifted with rubber spatula. With the
same beaters, in another medium bowl, beat yolks at
medium speed until thick and lemon colored, 2 to 3
minutes. Gradually beat in sifted confectioners sugar
and vanilla at medium speed; scrape bowl. Use a rubber
spatula to stir in cocoa mixture. Using the rubber
spatula, gently fold beaten whites, half at a time,
into yolk mixture until no white streaks remain. Spoon
into prepared pan and smooth with rubber spatula. Bake
12 - 15 minutes or until center springs back when
lightly pressed. Meanwhile, prepare filling.

~Filling~
2 cups nonfat ricotta cheese
1 T finely chopped blanched almonds, toasted
2 T dark rum
3 T sugar
2 t dried orange peel or grated fresh orange peel
1 T mini chocolate chips
1/2 t vanilla extract

In medium bowl, with electric mixer at low speed, beat
ricotta until smooth. Use a rubber spatula to stir in
toasted nuts, rum, sugar, orange peel, chips and vanilla
until well blended. Lay a clean dishtowel on counter
and sprinkle with sifted confectioners sugar. Remove
cake from oven and loosen edges with knife. Place cake
side down on prepared towel; lift off baking pan and
peel off paper. Starting at short end, roll up cake
and towel. Place seam side down on rack to cool about
15 minutes. Unroll cake and spread filling to within
1/2 inch of edges. Using towel as a guide, re-roll cake
with filling. Place seam side down on serving plate;
cover. Refrigerate at least one hour or up to 4 hours
before serving. Sprinkle cake with sifted confectioners
sugar before serving.
Makes 10 servings

*~*~*~*~*~*~*~*~*

Use wrapping paper to decoupage a plate. Place cake
on plate. Decoupaged plate is for decorative use only.
Wipe clean with damp cloth. Add recipe card.


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ENJOY!!

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Original Country Homespun Graphics by Grandma George