Naturally low in fat, buttermilk gives this cake a moist and tender crumb.

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Lower-fat dairy products lighten up these decadent bites.

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This recipe can be baked in demitasse coffee cups or 3-oz (90 mL) ramekins.

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We cut the filling’s fat content by replacing traditional whipped cream with a blend of table cream and light ricotta.

How-to: get on a roll

1. Remove cake from oven and run the tip of a knife around edges to loosen. Sift 1 tbsp (15 mL) cocoa onto a clean tea towel. Turn cake out onto towel. Lift off pan and peel off paper.

2. Beginning at long edge of cake, tightly roll it up with towel between rolls. This makes the cake easier to handle, prevents it from sticking together and helps it keep its shape while cooling.

3. Set roll on a rack, seam side down, and cool until slightly warm. Do not let roll cool completely or it may crack when unrolled

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Watch the video:

How to make Chocolate Raspberry Roll