Makes 1 Roll
CAKE ROLL INGREDIENTS:
- 6 large Dutch Farms eggs, whites separated from yolks
- 1 cup granulated sugar
- 1 teaspoon of vanilla
- 2/3 cup all-purpose flour
- 1/3 cup of cocoa powder + more for dusting
- 1/2 teaspoon baking powder
- pinch of salt
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/1-16.jpg)
FILLING INGREDIENTS:
- 1 pound of Dutch Farms cream cheese
- 1 can of pumpkin puree
- ½ cup of sugar
- ¼ cup of roughly chopped walnuts + 1 tablespoon more for garnish
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/3-16.jpg)
CHOCOLATE GANACHE INGREDIENTS:
- 8 ounces of semi-sweet chocolate
- 1 cup of heavy whipping cream
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/4-13.jpg)
DIRECTIONS:
- Preheat the oven to 375°.
- Cake: Add the egg whites to a standing mixer with the whisk attachment and whisk on high speed until light and foamy, about 2 to 3 minutes. Slowly add in the granulated sugar and whisk until stiff peaks are formed.
- In a separate bowl whisk together the egg yolks and vanilla and fold the mixture into the egg whites bowl using a rubber spatula.
- In a separate bowl whisk together the flour, cocoa powder, baking powder and salt and fold it into the egg mixture in 2 batches using a rubber spatula.
- Transfer the batter to a ½ cookie sheet tray with a silicon mat and evenly spread it out.
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/5-7-614x1024.jpg)
- Bake for 10 to 12 minutes or until soft but firm on top.
- Use a knife to release the cake form the sides and invert it on a clean linen generously dusted with cocoa powder. Roll up the cake and let stand until completely cooled to room temperature.
- Filling: In a standing mixer with the whisk attachment whisk the cream cheese on high speed until light and fluffy. Mix in pumpkin and sugar and set aside.
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/6-4.jpg)
Unroll the cake roll and evenly spread the pumpkin cream cheese onto one side, sprinkle on ¼ cup of chopped walnuts and then reroll up the cake. Transfer to a a baking rack with a sheet tray underneath.
![](https://e6e12f.p3cdn1.secureserver.net//wp-content/uploads/2021/06/7-2-614x1024.jpg)
- Ganache: Add the chocolate and whipped cream into a medium size bowl and microwave in 30 second bursts until completely melted. Pour over top of the cake until completely covered and chill in the refrigerator until it’s completely cool.
- Garnish with chopped walnuts, slice and serve!