Ingredients
CAKE
3/4 cup flour
1/3 cup unsweetened cocoa
1 tsp baking powder
3/4 cup egg substitute
1 cup brown sugar
1/3 cup water
1 tsp vanilla
1 tsp instant coffee dissolved in 1 ts wa, ter
FILLING
15 oz skim milk ricotta cheese
1 1/2 tbsp vanilla
3 1/2 tbsp sugar
2 cup raspberries
1 tsp all fruit raspberry spread
Directions
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or
wax paper. Spray with vegetable oil cooking spray. In a medium bowl,
sift together flour, cocoa and baking powder. Set aside. In a large
bowl beat the egg substitute until thick; gradually beat in brown
sugar. Blend in water, vanilla and coffee. Gradually add flour and
beat batter until smooth. Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel. Carefully remove foil or wax paper. While
still hot, roll the cake in the towel from the narrow end. Cool on a
wire rack. Do not remove towel. For FILLING: Blend the ricotta
cheese, vanilla and sugar in a food processor or blender until
creamy. Mix half of cheese mixture with 1 cup of the berries. Mix
the remaining half with the raspberry all-fruit spread. TO ASSEMBLE:
Once the chocolate roll is cool, unroll the cake and remove the
towel. Spread the cheese/whole berrie mixture over cake. Then roll
the cake. Frost the cake with the cheese/fruit spread mixture ans
decorate with remaining berries.
Servings: 10 servings
Chocolate Raspberry Roll Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
We can read the history of meal recipes far back into history, in truth as far back as pharonic Egypt, and possibly even further than that. However, mostly, these old cook books were just very simple hieroglyphic recipes for meal preparation.
As we move into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. He also informs us how the cooks of his times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, fennel and dill. During the next few centuries, the rich and powerful families of the West competed to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were highly popular mostly as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Chocolate Raspberry Roll Cake recipe.
