Ingredients
Holiday C hocolate Swiss Roll
5 eggs, whites and yolks separated ¾ cup granulated sugar 2 oz. semisweet chocolate, melted 1 Tbsp. vegetable oil ⅔ cup all-purpose flour 3 Tbsp. unsweetened cocoa powder plus extra for dusting 2 Tbsp. milk of choice (almond, whole or non-fat)
8 oz. cream cheese, softened ½ cup granulated sugar 1 tsp. vanilla extract ½ cup heavy cream
Directions 1. Preheat oven to 350° F/175° C. Place the Silicone Baking Sheet with Rim on a baking sheet for transferring to oven. 2. In Thatsa Medium Bowl, place egg yolks, sugar and mix until light pale in color. Add chocolate and mix until well combined, add remaining ingredients (oil, flour, cocoa powder and milk) mix until batter is smooth. 3. In base of Whip N Mix Chef, add egg whites, cover turn handle to beat until stiff. Gently fold the egg whites into the batter in Thatsa Bowl. Pour batter in the Silicone Baking Sheet with Rim and spread evenly. 4. Bake 10 minutes or until toothpick inserted in center comes out clean. 5. Let cake rest 2 minutes. Dust cocoa powder over the surface of cake and place a clean kitchen towel over top and roll it immediately with the Baking Sheet with Rim. Allow cake to cool 30–45 minutes in fridge. 6. In base of Whip N Mix Chef, add cream cheese, sugar, vanilla extract and heavy cream, cover, turn handle to beat until stiff. 7. Once cake is cooled, unroll cake, removing the Silicone Baking Sheet with Rim and spread cream cheese filling over the whole surface of cake. Then roll again to form the filled cake roll. 8. Refrigerate at least 2 hours. Dust with powdered sugar before serving 60
