Cinnamon Pumpkin Roll with Chocolate Filling

Happy Friday!  As many of you know my favorite chef is Giada De Laurentiis, and the other day I was watching her Halloween special on the Food Network and she was making this fabulous pumpkin roll.  Of course, I have to make everything healthier so I substituted white flour for whole wheat and sugar for Stevia, but it still tastes amazing!  I love the flavors of fall and pumpkin and cinnamon are a couple of my favorites!  The beauty of pumpkin is that is makes everything smooth and moist when adding it to a recipe.  You should try my chocolcate cupckaes with orange frosting, because pumpkin is a secret ingredient in that recipe!  I hope you try this awesome pumpkin roll this fall for the holidays, you will love it!  Have an awesome weekend!

XO,

Rachel Ashley

Ingredients:
Organic Butter, for greasing the baking sheet
1/3 cup powdered sugar

Cake:
1 1/4 cups whole wheat flour (or flour of your choice)
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 1/4 teaspoons fine sea salt
1 1/4 cups Stevia (or sugar)
3 large organic eggs, at room temperature
1 cup canned organic pumpkin puree

Filling:
1/2 cup semisweet chocolate chips, such as Ghirardelli
1 tablespoon unsalted organic butter, at room temperature
1 cup (8 ounces) mascarpone cheese, at room temperature

Special equipment: a clean kitchen towel

Recipe:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
For the cake: In a medium bowl, whisk together the whole wheat flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the Stevia and organic eggs together until thick, about 2 minutes. Beat in the organic pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
For the filling: Place the chocolate and organic butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.