Chocolate-Cannoli Roll

• Chocolate roll:
• 6 eggs, separated
• 3/4 cup granulated sugar
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon confectioners' sugar
• Ricotta filling:
• 1 cup heavy cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese
• Chocolate glaze:
• 6 ounces chocolate chips
• 1/4 cup heavy cream
• 1 tablespoon light corn syrup
• Chopped pistachios, optional

1. Preheat oven to 375u0b0F. Grease a 15-by-10-inch jelly-roll pan; line with parchment paper.
2. Make chocolate roll: Using an electric mixer, beat egg yolks and 1/2 cup granulated sugar for 4 minutes. Add cocoa and vanilla; mix at low speed.
3. Beat egg whites and salt in a bowl at medium speed for 2 minutes. Add 1/4 cup granulated sugar; beat at high speed until stiff. Fold one-third of egg whites into cocoa mixture; fold in remaining whites; blend. Scrape batter evenly into pan. Bake until springy, about 15 minutes.
4. Sprinkle confectioners' sugar on cake, run a knife around edges, cover with a towel and invert. Remove parchment. Roll up from a long side in towel.
5. Make filling: Using a mixer, beat cream, sugar and vanilla until stiff. Fold in ricotta.
6. Make glaze: Melt chocolate in cream. Beat in corn syrup.
7. Gently unroll cooled cake. Evenly spread ricotta filling; roll from a long side. Spread on chocolate glaze. Sprinkle pistachios on roll, if desired.

chocolate roll, eggs, sugar, cocoa powder, vanilla, salt, sugar, ricotta filling, heavy cream, sugar, vanilla, ricotta cheese, chocolate glaze, chocolate chips, heavy cream, light corn syrup, pistachios

Taken from www.myrecipes.com/recipe/chocolate-cannoli-roll (may not work)