1. **Prepare the Cake:**
– Preheat your oven to 350Β°F (175Β°C) and line a 15×10-inch jelly roll pan with parchment paper.
– In a large bowl, beat the egg yolks with 1/2 cup of sugar and vanilla extract until thick and pale.
– Sift together the flour, cocoa powder, salt, and baking powder, then fold this into the egg mixture until well combined.
– Gently fold the melted milk chocolate chips into the batter. For a fun twist, add a few drops of red food coloring if desired.
– In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate batter.
– Pour the batter into the prepared pan and spread it evenly.
– Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
2. **Roll the Cake:**
– Once baked, remove from the oven and allow it to cool for about 5 minutes.
– Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let cool completely.
3. **Make the Cheesecake Filling:**
– In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
– In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until well blended.
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