INGREDIENTS
- 3/4 cups plus 2 tbsp. powder sugar
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup of flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. Baking powder
- 4 oz. ( 1/2 of 8 oz. pkg.) Philadelphia cream cheese, softened
- 1 1/2 cups thawed Cool Whip whipped topping
For the Ganache:
- 250 ml heavy cream
- 400 gm chocolate, chopped
- 50 butter, chopped
PROCEDURE
- Spray 15x10x1 inch pan with cooking spray.
- Line with waxed paper; spray with additional cooking spray.
- Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
- Beat egg whites in small bowl with mixer on high speed until foamy.
- Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside.
- Beat egg yolks in a large bowl with mixer on high speed until blended.
- Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended.
- Gradually add to batter, mixing well after each addition. Add egg whites; stir gently with whisk just until blended.
- Spread onto bottom of prepared pan. Bake 8 to 10 minutes or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan, carefully peel off paper.
- Staring at one short side, roll up cake and towel together. Cool completely on wire rack.
- Mix cream cheese and 1/4 cup of the remaining powdered sugar in a medium bowl until blended. Gently stir in 1 1/2 cups cool whip. Unroll cake; remove towel. Spread cream cheese mixture onto cake.
- Reroll cake; place, seam side down, on platter. Pour chocolate ganache (recipe below).
For the Ganache:
- 250 ml heavy cream
- 400 gm chocolate, chopped
- 50 butter, chopped
PROCEDURE
- In a pan add the cream. The minute the cream boils add it over chopped chocolate-butter and mix till smooth. Let it cool to thicken. Pour on top of the cake.
Credits to: m.facebook.com/Recetas-De-Puerto-Rico-By-Yvette-446240762184009
