Chocolate Tiramisu Cake Roll
Prepare cake: Preheat oven to 375 degrees F. Grease a 15x10-inch baking pan. Line bottom with parchment paper; grease and lightly flour parchment. In a small bowl stir together the flour, cocoa powder, grated dark chocolate, baking soda and salt. Set aside.Advertisement
In a large bowl beat eggs and espresso powder with a mixer on high for 5 minutes. Gradually add 3/4 cup of the sugar, beating 5 minutes more or until thick. Fold in flour mixture. Spread batter into prepared pan.
Bake 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with additional cocoa powder. Carefully peel off parchment. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack 1 hour.
Prepare syrup: In a small saucepan combine 1/4 cup sugar and the water. Bring to boiling over medium heat, stirring to dissolve sugar. Remove from heat. Stir in coffee liqueur; set aside to cool.
Prepare filling: In a medium bowl beat cream cheese spread with a mixer on medium until smooth. Gradually beat in milk. Beat in cocoa powder and coffee liqueur. Fold in dessert topping, thawed. Either use immediately or cover and chill up to 24 hours.
Unroll cake; remove towel. Brush cake with syrup. Spread with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill 2 to 24 hours. If desired, drizzle with melted chocolate.
Tip: If using a sugar substitute, we recommend Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 1 cup sugar, dividing it between the cake and syrup. Nutrition Per Serving with Substitute: Same as below, except 146 cal., 18 g carb. (12 g sugars). Exchanges: 0.5 Other Carb. Carb Choice: 1.
1 fat, 1 other carbohydrate, 1 starch