The Best Cranberry Chocolate Roll Cake

Instructions

MAKING ROLL CAKE

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely.

CRANBERRY FILLING

Use small cup and add 1 tsp gelatin powder.

Sprinkle 2 TBSP cranberry juice over gelatin and let it bloom for 5 minutes.

Meanwhile, find small or medium size pot and add fresh cranberries, sugar and the remaining cranberry juice.

Bring to boil.

Boil for about 7 minutes on medium heat, stirring constantly until thickened.

Remove from the heat and stir in the gelatin mixture.

Transfer to a 4 cup measuring glass, cover and let it cool.

Refrigerate for 1 hour.

MAKING CHEESE FILLING

In a large bowl mix cheese and sugar.

Add vanilla.

In another bowl whip 1 1/4 cup heavy (33%) cream.

Fold the whipped cream into cheese/sugar mixture.

Keep it in the fridge until ready for use.

ROLL CAKE ASSEMBLY

Place you cooled cake on the kitchen table or counter.

Spread the cranberry filling evenly over the cake. (the best you can)

After that, put dollops of cream cheese filling and carefully spread over the jam.

Roll up the cake.

Store covered in the freezer for a few hours or overnight.

Next Day

Add chocolate chips into a small glass.

Bring heavy cream to a simmer and pour over chocolate chips.

Don't mix for 3 minutes.

After 3 minutes, stir using a spatula or metal spoon.

Stir until chocolate is melted and smooth.

Decoration:

Cover your best roll cake with chocolate and decorate with icing sugar, whipped cream

and more shaved chocolate.

Enjoy and share.