White Chocolate-raspberry Roulade

INGREDIENTS

INSTRUCTIONS

To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan
with vegetable oil cooking spray. Line the bottom of the pan with
parchment paper and spray the paper with cooking spray. Set aside.
Place 3 of the whole eggs in the bowl of a heavy-duty electric mixer.
Separate the remaining 3 eggs, adding the yolks to the bowl with the
whole eggs and placing the whites in a separate bowl. Add the
additional egg yolk to the bowl with the whole eggs. Add the sugar  and
almond extract and whip on high speed until the mixture is  thickened
and a lemon-yellow color, about 5 minutes. Remove the bowl  from the
mixer and gently fold in the all-purpose flour, using large  strokes.
Place the bowl with the egg whites on the mixer and whip on  high speed
until they hold a soft peak. Gently fold the whites into  the egg
mixture and pour into the prepared pan. Place the pan in the  oven and
bake for about 20 minutes, or until golden brown and the  cake springs
back when lightly pressed with a fingertip. Remove the  cake from the
oven and let cool for about 5 minutes.  Loosen the cake from the pan
with a knife or spatula. Dust a clean  kitchen towel with the
confectioners' sugar and invert the cake onto  the towel. Gently roll
the cake into a log, using the kitchen towel  to guide and support it.
The cake can be made ahead up to this point  and kept overnight covered
in plastic wrap at room temperature.  To prepare the filling, melt the
white chocolate slowly in the top of  a double boiler over gently
simmering water. When the chocolate is  melted, fold it into the
ricotta cheese. Add the orange zest and  vanilla and fold in the
raspberries. Mix well. Unroll the cake and  place it on a work surface.
Spread the filling evenly over the cake.  Gently roll up the cake
jellyroll style and place it on a baking  sheet lined with parchment
paper. Refrigerate the cake until ready to  glaze.  To prepare the
topping, place the bittersweet chocolate pieces in the  bowl of a food
processor and process until the chocolate is finely  chopped. Put the
cream in a small saucepan and heat just until it  comes to a boil. With
the machine running, pour the hot cream into  the food processor
through the feeder tube and process until very  smooth. Allow the
mixture to cool until thick, 20 to 30 minutes.  Meanwhile, melt the
white chocolate in the top of a double boiler  over gently simmering
water. Pour the chocolate-cream mixture over  the cake. Drizzle with
the melted white chocolate and refrigerate,  uncovered, until ready to
serve.  To serve, slice with a serrated knife into 1/2- to 1-inch thick
slices.  Converted by MC_Buster.  Per serving: 569 Calories (kcal); 45g
Total Fat; (64% calories from  fat); 13g Protein; 42g Carbohydrate;
180mg Cholesterol; 84mg Sodium  Food Exchanges: 1 Grain(Starch); 1 Lean
Meat; 0 Vegetable; 1/2 Fruit;  8 Fat;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 151.5mg
Sodium: 96.5mg
Potassium: 158.1mg
Carbohydrates: 19.1g
Fiber: 2.2g
Sugar: 10g
Protein: 9.4g