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For years, Jack has had very fond memories of that chocolate Swiss roll which was stuffed with a sweetened, espresso-flavored ricotta cheese filling. Fast forward to today – and recreating that delicious dessert has been on Jack’s culinary bucket list for a long time!
If you can’t find chocolate malted powder (such as Ovaltine – found in the hot chocolate section at the supermarket), mix half regular malted powder with and half unsweetened cocoa.
- 3 ounces Baker’s semi-sweet chocolate squares
- 6 tablespoons butter
- 1 cup granulated sugar
- 3 tablespoons chocolate Ovaltine (or other chocolate malted powder), see note
- 4 whole eggs
- 1 cup all-purpose flour, divided
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ½ cup tap water
- 2 tablespoons strong brewed coffee, cooled
- ¼ cup powdered sugar
- 1 cup whole milk ricotta cheese
- 1 ½ cups mascarpone cheese
- 3 tablespoons chocolate Ovaltine
- 2 teaspoons espresso powder or instant espresso
- ¼ cup granulated sugar
- 1 cup semi sweet morsels
- ½ cup heavy cream
- 1 tablespoon whole milk
- White pearl sugar (or other nonpareils) for the topping
- Preheat oven to 350 degrees F.
- Spray a 18×13-inch sheet pan with pan spray and lay a piece of parchment over the spray then spray the top of the parchment. Set aside.
- In a microwave safe bowl, microwave the chocolate squares with the butter for about 30 seconds. Stir to melt the two together. If the chocolate hasn’t completely melted yet, microwave for a few more seconds.
- Once melted and combined, whip in the sugar and Ovaltine and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat eggs until pale in color, about two minutes.
- Add one quarter cup of the flour, baking powder and salt and mix to combine.
- Beat in the chocolate and sugar mixture.
for full instruction please see: www.afamilyfeast.com
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