Chocolate Raspberry Roll

Preparation

1. To prepare the filling, combine raspberry preserves and gelatin in a 1-quart saucepan. Gently cook over low heat about 5 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat and let cool. In a large bowl, combine yoghurt, raspberries, and the cooled preserve mixture. Mix well and set aside.
2. Make the cake: Line a 12 x17x1-inch half-sheet pan with parchment paper. Generously spray with cooking spray. In a 1-quart saucepan, combine water and cocoa powder. Bring to a boil over high heat, whisking well. Remove from heat and add oil, whisking well to combine. Set aside to cool.
3. Meanwhile, in the top pan of a double boiler, combine eggs and sugar over a pan of simmering water. Using an electric mixer, beat the eggs over the water for 8 minutes or until the mixture has tripled in volume or a wide ribbon forms when the batter is drizzled from the beaters. Remove from heat and gently fold in flour with a spatula. Do not over mix.
4. Stir about 2 tablespoons of the warm chocolate mixture into the egg mixture and gently fold it in. Continue folding in the chocolate mixture in small batches until well combined with the egg mixture. Pour batter into the prepared baking pan, spreading to corners.
5. Bake at 400°F for 10 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
6. Unroll cake and remove towel. Spread filling evenly over baked cake. Roll up cake. Leave cake seam side down and chill for 2 to 3 hours, tented with the parchment paper. Remove parchment paper and slice cake to serve. Garnish with powdered sugar. Refrigerate leftovers.

Nutrition Information