Perfect for a special occasion and light in texture chocolate roulade with creamy ricotta filling.
Prep Time: 6 hrs
Cook Time: 15 mins
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1 teaspoon vanilla bean paste
1/2 cup all-purpose flour
2 tablespoons raw cocoa powder
200 grams smooth ricotta cheese
200 grams strawberries, thinly sliced
Preheat oven to 180°C and line a baking tray with parchment paper. In a mixing bowl using hand electric mixer beat eggs, sugar and vanilla together until thick and pale. Sift in flour and cocoa, mix until just combined. Pour the batter into the prepared tray and bake for 7-10 minutes.
Take the sponge out from the oven and roll up with parchment paper while still hot, starting with short end. Let cool it completely. Once cool, gently unroll sponge, peeling off the parchment paper. Spread with ricotta cheese and strawberries. Re-roll and cover with plastic wrap. Place in the refrigerator for 6 hours or overnight before serving. Enjoy!