Chocolate Raspberry Cream Roll

Ingredients

Cake:
• 4 eggs separated, plus 2 yolks
• ½ cup sugar
• ¾ cup flour
• 1 tsp baking powder
• ¼ cup plus 1 TB cocoa powder

Filling:
• 1 ¼ cup heavy whipping cream
• ¼ cup confectioners sugar
• ½ tsp vanilla
• ¼ cup Razz Bear Ease wine

Sauce:
• 1 cup Razz Bear Ease
• ½ cup fresh or frozen raspberries
• ½ cup sugar

Directions

Cake:
Line a 15x10 jelly roll pan wit parchment.  Beat 6 egg yolks and ¼ cup sugar until pale and creamy (5-10 min).  Beat whites until stiff and beat in remaining ¼ cup sugar.  Fold into egg mixture.  Sift dry ingredients on top of egg mixture and fold in.  Spread evenly in pan.  Bake 8-10 min.  Remove from pan, peel off and replace parchment.  Roll.  Cool.

Filling:
Beat cream and sugar to stiff peaks.  Beat in vanilla and wine.  Fill cake.  Wrap and chill.

Sauce:
Simmer all in a sauce pan until reduced by 1/3 volume.  Cool and serve with roll.