Cappuccino Roulade

• Powdered sugar
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/8 teaspoon salt
• 4 Land O Lakes Eggs
• 2/3 cup sugar
• 3 tablespoons Land O Lakes Butter, melted, cooled
• 1 1/4 cups Land O Lakes Heavy Whipping Cream
• 1 teaspoon instant espresso powder
• 2 tablespoons powdered sugar
• 1/8 teaspoon ground cinnamon
• 1/3 cup water
• 4 (1-ounce) squares semi-sweet baking chocolate, chopped
• 2 tablespoons Land O Lakes Butter
• 1/2 teaspoon instant espresso powder
• 1/8 teaspoon ground cinnamon

1. Heat oven to 375F.
2. Grease 15x10x1-inch baking pan; line with parchment paper.
3. Grease and flour parchment paper; set aside.
4. Lightly sprinkle clean towel with powdered sugar; set aside.
5. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
6. Beat eggs in another bowl at medium-high speed until well mixed.
7. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored.
8. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
9. Remove 1 cup batter to another bowl.
10. Add 3 tablespoons melted butter; gently stir.
11. Gently stir butter mixture into batter.
12. Spread batter into prepared pan.
13. Bake 9-12 minutes or until center springs back lightly when touched.
14. Immediately loosen cake from edges of pan.
15. Invert onto prepared towel.
16. Remove pan; peel off parchment paper.
17. Immediately roll up cake in towel, starting with 10-inch side.
18. Cool completely.
19. (Trim edges slightly, if crisp.)
20. Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved.
21. Beat at medium speed until stiff peaks form.
22. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
23. Unroll cooled cake; remove towel.
24. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around.
25. Starting at short end, gently roll up cake.
26. Transfer to serving platter.
27. Cover; refrigerate until ready to serve.
28. Combine all sauce ingredients in 1-quart saucepan.
29. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
30. Cut roulade into slices.
31. Spoon sauce onto each dessert plate; top with roulade slice.

powdered sugar, flour, unsweetened cocoa, salt, o lakes eggs, sugar, butter, cream, espresso powder, powdered sugar, ground cinnamon, water, chocolate, butter, espresso powder, ground cinnamon

Taken from www.landolakes.com/recipe/307/cappuccino-roulade (may not work)