Instructions:
In another bowl, combine flour, cocoa powder, salt and baking powder.
Gradually add dry ingredients to egg yolk mixture and beat until smooth.
Gently fold in melted and cooled milk chocolate chips.
Beat egg whites:
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form.
Mix the dough:
Carefully fold the beaten egg whites into the chocolate batter, one third at a time, until everything is well mixed and there are no streaks left.
Bake the cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the surface with a spatula.
Bake for 12–15 minutes, or until the cake springs back when lightly touched.
Prepare to roll:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is ready, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll out the cake:
Starting at one of the short ends, carefully roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the cheesecake filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until completely combined.
Prepare strawberry topping:
In a small saucepan, combine sliced strawberries, granulated sugar, lemon juice and water. Cook over medium heat until strawberries begin to soften.
Dissolve cornstarch in a little water and add to strawberry mixture. Cook until thickened, then remove from heat and let cool completely.
Assemble the cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Spread the cooled strawberry topping evenly over the cheesecake filling.
Roll the cake again:
Starting at the same end as before, carefully reroll the cake, carefully peeling off the parchment paper as you go. Place seam side down on a serving plate.
Cool and serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour to firm up before serving.
Dust with powdered sugar before serving, if desired. Cut into slices and serve chilled.
Yield:
This recipe makes a decadent chocolate covered strawberry cheesecake cake, perfect for 8-10 servings.
Enjoy the delicious combination of chocolate, strawberries and creamy cheesecake in this delicious dessert!
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