Pom Cream-Filled Chocolate Roll

• Cake:
• Juice from 1 POM Wonderful Pomegranates,* or 2 tablespoons POM Wonderful 100% Pomegranate Juice
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 cup cocoa
• 1/4 teaspoon salt
• 5 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon raspberry liqueur
• Frosting:
• 1/4 cup whole milk
• 1/4 cup butter
• 6 oz. semi sweet chocolate, finely chopped
• 1 tablespoon raspberry liqueur
• 2 1/2 cups powdered sugar
• Filling:
• 3 tablespoons Crimson POM Jelly
• 3 tablespoons raspberry liqueur
• 1 cup whipped cream
• 3 tablespoons powdered sugar (to dust kitchen towel)
• 1 cup arils from 1-2 POM Wonderful Pomegranates

1. Cake:
2. 1. Prepare Crimson POM Jelly in advance of making cake
3. 2. Prepare fresh pomegranate juice
4. 3. Preheat oven to 400u0b0F
5. 4. Prepare an 11 x 16 x 1/2-inch baking sheet by greasing and lining with wax paper. Allow 2 inches to overhang the short end of the pan. Grease the top surface of the paper
6. 5. Sift together flour, baking powder, cocoa and salt; set aside
7. 6. Beat eggs on medium speed until fluffy and pale in color
8. 7. Gradually add sugar and continue beating until light and thick, about 5 minutes
9. 8. Add pomegranate juice, vanilla and raspberry liqueur
10. 9. Gently fold in the flour mixture
11. 10. Spread batter in prepared pan
12. 11. Bake in preheated oven for 8 to 10 minutes or until cake springs back when pressed with finger. Cool on wire rack for 5 minutes before assembling roll
13. Frosting:
14. 1. Combine milk and butter in a saucepan and bring to a boil
15. 2. Remove from heat and add chocolate; stir until chocolate is smooth and melted
16. 3. Add raspberry liqueur and sifted powdered sugar; beat until of spreading consistency
17. To Assemble:
18. 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside
19. 2. Turn out the cake onto a cloth kitchen towel that has been dusted with powdered sugar
20. 3. Remove the wax paper and use the towel to roll cake lengthwise into a cylinder. Allow to cool for 10 to 15 minutes
21. 4. Mix 1 1/2 tablespoons Crimson POM Jelly with 3 tablespoons raspberry liqueur. Unroll the cake and spread with the jelly mixture
22. 5. Spread 1/3 of the chocolate frosting on next. Whip the cream and fold in the arils. Fill the cake with whipped cream mixture
23. 6. Use the towel to roll up the cake, and place on a platter seam side down
24. 7. Frost the outside with the remaining frosting

pomegranate juice, cake flour, baking powder, cocoa, salt, eggs, granulated sugar, vanilla, raspberry liqueur, frosting, milk, butter, semi sweet chocolate, raspberry liqueur, powdered sugar, filling, pom jelly, raspberry liqueur, whipped cream, powdered sugar

Taken from www.epicurious.com/recipes/member/views/pom-cream-filled-chocolate-roll-50032737 (may not work)