Brazo De Chocolate

Ingredients:
3/4 cups plus 2 tbsp. powder sugar
4 eggs, separated
3/4 cup granulated sugar
1/2 cup of flour
1/4 cup unsweetened cocoa powder
1/2 tsp. Baking powder
4 oz. ( 1/2 of 8 oz. pkg.) Philadelphia cream cheese, softened
1 1/2 cups thawed Cool Whip whipped topping

For the Ganache:
250 ml heavy cream
400 gm chocolate, chopped
50 butter, chopped

Instructions:
Spray 15x10x1 inch pan with cooking spray.

Line with waxed paper; spray with additional cooking spray.

Beat egg whites in small bowl with mixer on high speed until foamy.  Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside.

Beat egg yolks in a large bowl with mixer on high speed until blended.  Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended.  Gradually add to batter, mixing well after each addition.  Add egg whites; stir gently with whisk just until blended.

Spread onto bottom of prepared pan.  Bake 8 to 10 minutes or until top of cake springs back when touched in center.

Preparation for the Roll:

Sprinkle clean kitchen towel or any clean cloth with 1/4 cup powdered sugar. Immediately invert cake onto prepared towel; remove pan, carefully peel off paper on top of cake.

Roll up cake and towel together. Roll the cake to form a log with the towel. Set aside and cool completely on wire rack.

For the Filling:

Mix cream cheese and 1/4 cup of the remaining powdered sugar in a medium bowl until blended.  Gently stir in 1 1/2 cups cool whip.  Unroll cake; remove towel.  Spread cream cheese mixture onto cake.

Reroll cake; place, seam side down, on platter.  Pour chocolate ganache (recipe below).



For the Ganache:
250 ml heavy cream
400 gm chocolate, chopped
50 butter, chopped

In a pan add the cream. The minute the cream boils add it over chopped chocolate-butter and mix till smooth. Let it cool to thicken. Pour on top of the cake roll. Let it cool completely.

Slice and serve. Enjoy!!

Happy Baking <3