Directions

Preheat the oven to 375°F, line two 13x9x1-inch jelly roll baking pans with parchment paper and coat the pans lightly with nonstick spray. Set them aside. Then, place two clean tea towels slightly larger than each pan on the counter and coat them generously with a dusting of cocoa powder.

In a medium-sized bowl, sift together the flour, cocoa powder, baking powder and salt. Set it aside.

Then, in a large bowl, beat together the eggs, Frigo® Whole Milk Ricotta Cheese, sugar and vanilla about 5 minutes or until the mixture is light and frothy. While continuing to beat slowly, add the butter and beat until everything is combined. Add the flour mixture to the bowl and mix just until blended.

Pour the batter into the prepared pans and spread it evenly. Bake the pans for 14–16 minutes or until the cakes spring back when gently touched. Allow the cakes to cool in the pans for 5 minutes or until the pans are warm to the touch. Then, turn the cakes out on the prepared towels dusted with cocoa powder, remove the parchment paper and let them cool for an additional 2 minutes. Loosely roll the cakes up in the towels, starting with the short sides. While wrapped in the tea towels, allow the cakes to cool completely.

Meanwhile, in a medium-sized bowl, beat the Frigo® Whole Milk Ricotta Cheese and cream cheese together until the mixture is light and fluffy. Then, add the caramel sauce, extract and salt, beating to combine everything. Place the bowl in the refrigerator until you’re ready to fill the cakes.

Transfer the cooled cakes to a flat surface and carefully unroll them until they’re flat again (or mostly flat; it’s ok if the ends curl up a bit). Spread the ricotta caramel filling evenly over the cakes, leaving a ½-inch border on all sides. Then, carefully re-roll the cakes, gently peeling away the tea towels as you roll until you can completely remove them. Tightly wrap the chocolate rolls in plastic wrap and refrigerate them for at least 20 minutes.

Set up one of the jelly roll pans with a wire rack set on top.

Working with one package (and one roll) at a time, follow the cooking directions on the Baker's Real Milk Chocolate Dipping Chocolate. When the chocolate is melted and shiny, unwrap a cake and place it on the wire rack. Pour the melted chocolate over the top, and with a pastry knife or rubber spatula, spread the chocolate over the outside of the cake to evenly coat it.

Transfer the cakes to a serving platter and sprinkle them with the flaky sea salt.

Refrigerate any leftovers.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.