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Cannoli Cake Roll

Reviewed: Oct. 1, 2011
This is a fantastic recipe!! I had a slice of a cannoli cake from an Italian restaurant that is 2 hours from my home. I immediately knew I'd need to find a recipe for it because of the drive. This is it!!! I went to the local Italian market for ricotta. One of the owners said to use Whole milk ricotta, not the part skim which is what they use for their cannolis. Part skim is for lasagna. I followed another reviewers tip to drain the ricotta cheese. I think next time, I would roll it out on the short side, to get a better cake to filling ratio, or try rolling the cake around a rolling pin to cool (another tip from another recipe). I also used regular size chocolate chips that I processed in a food processor. I liked the shavings of chocolate throughout. I also used the heavy cream that is not ultra pasturized, from Trader Joes. Very nice cake, and very satisfying!!!
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