INGREDIENTS

INSTRUCTIONS

Have ready meringue and cake roll. In a small bowl stir together
yogurt, vanilla, and 1 tablespoon sugar.  In a large bowl with a whisk
or an electric mixer beat cream and 2  teaspoons sugar until cream just
holds stiff peaks. Crumble meringue  into 1/2-inch pieces and gently
fold into whipped cream. Reserve 1/2  cup raspberries and add remaining
berries and yogurt mixture to  whipped cream mixture. Gently fold
mixture until just combined.  Unroll cake roll on kitchen towel and
brush inside with Chambord.  Gently spoon whipped cream mixture
lengthwise along center of cake  and roll cake around filling so that
long edges just come together.  Place roulade, seam side down, on a
platter and chill 1 hour to  facilitate slicing.  Just before serving,
sprinkle roulade with remaining 2 teaspoons  sugar. Cut roulade into
slices (each a little less than 1 1/2 inches  thick) serve with some
reserved berries.  To make chocolate-covered meringue:  Preheat oven to
325F.  In a bowl with an electric mixer beat whites on high speed until
foamy. Add cream of tartar and continue beating until whites hold  soft
peaks. Add sugar and beat until meringue holds stiff, glossy  peaks.
Line a baking sheet with parchment paper or foil and on it spread
meringue about 1/2 inch thick (shape does not matter). Bake meringue
in middle of oven 45 minutes, or until crisp. Turn off oven and let
meringue stand 1 hour. Remove meringue from oven and cool completely
on baking sheet on a rack.  Carefully peel parchment paper or foil and
put meringue, flat side  up, on a work surface. In a small heavy
saucepan melt chocolate over  low heat, stirring occasionally, and
spread on meringue in a thin  layer. Chill meringue until chocolate is
set, about 10 minutes.  (Meringue may be made 1 week ahead and kept in
a sealed plastic bag  in a cool place.)  To make cocoa cake roll:
Preheat oven to 425F. and line a greased 17- by 10 1/2-inch  jelly-roll
pan with wax paper or parchment paper. Butter paper and  dust with
flour, shaking off excess flour.  In a small saucepan bring water to a
boil over moderate heat. Remove  pan from heat and stir in cocoa powder
and vanilla until smooth.  In a large bowl with an electric mixer beat
yolks and 1/3 cup sugar  on high speed until pale and thick, about 5
minutes. Add cocoa  mixture and beat until mixture is thick again, 3 to
5 minutes. Add  flour and salt and beat 1 minute. (If using a standing
electric  mixer, transfer mixture to a large shallow bowl better suited
to  folding.)  In a medium bowl with cleaned beaters beat whites on
high speed until  foamy. Add cream of tartar and continue beating until
whites hold soft  peaks. Add remaining 1/3 cup sugar and beat until
meringue holds  stiff, glossy peaks.  Stir about one fourth whites into
cocoa mixture to lighten and fold in  remaining whites gently but
thoroughly. Spoon batter into a large  pastry bag fitted with a
1/2-inch plain tip and, holding bag with tip  about 1/2 inch from
surface of pan, pipe lengthwise in side-by-side  strips, filling pan.
(Alternatively, batter may be gently spread into  pan.) Bake cake 8
minutes, or until it springs back when touched  lightly in center with
finger. Cool cake in pan, covered with a damp  kitchen towel, on a
rack.  Invert cake onto towel and gently peel off wax paper or
parchment  paper. Beginning with a long side, roll up cake in towel
jelly-roll  fashion.  Serves 10. Gourmet, aug 1995

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
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Calories: 1885
Calories From Fat: 558
Total Fat: 63.3g
Cholesterol: 723.7mg
Sodium: 2363.6mg
Potassium: 2176.2mg
Carbohydrates: 290.6g
Fiber: 24.1g
Sugar: 256.1g
Protein: 50.3g