This light, airy cake roll has rich chocolate flavor and is rolled around a fruited cheese and whipped cream filling.
It is a perfect holiday party dessert. Make it a day ahead, wrap tightly in plastic wrap and refrigerate overnight. Bring back to room temperature by letting stand out about one hour and dust with powdered sugar before serving.
FRUITED CHOCOLATE ROLL
1 (16-ounce) can fruit cocktail in juice or extra light syrup
1/2 cup semisweet chocolate pieces
3/4 cup granulated sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold coffee
2 teaspoons vanilla
1/4 teaspoon baking soda
1/2 cup whipping cream
1 (8-ounce) package cream cheese, softened
1 teaspoon grated orange peel
1/4 teaspoon almond extract
Drain fruit cocktail, reserving liquid for other uses. Melt chocolate pieces over warm, not hot, water.
Beat eggs in large bowl with granulated sugar until thick and light, about 10 minutes. Add flour, baking powder and salt and blend well. Stir coffee, 1 teaspoon vanilla and baking soda into melted chocolate and mix well. Fold into flour mixture.
Line 15x10-inch jellyroll pan with foil. Lightly grease and flour pan and spoon batter into pan, smoothing top with spatula. Bake at 375 degrees 20 minutes.
Sift 2 tablespoons powdered sugar over cake and cover with cloth towel. Turn upside-down and remove foil carefully from cake. Roll up jellyroll-fashion in towel, starting from short side. Cool.
Beat whipping cream until stiff and set aside. Beat cream cheese with 1/4 cup powdered sugar, orange peel and remaining 1 teaspoon vanilla and almond extract until smooth. Fold in whipping cream and fruit cocktail. Unroll cake roll and spread with fruit filling. Reroll. Dust with additional sifted powdered sugar, if desired. Makes 1 10-inch roll.