Chocolate Cake Roll with White Chocolate Coconut Filling

Cake 1/3 cup all-purpose flour 1/4 cup unsweetened, Dutch processed cocoa powder1 teaspoon baking powder 1/4 teaspoon salt4 large eggs, separated, at room temperature 3/4 cup granulated sugar, divided 1/2 teaspoon vanilla extractFilling2 bars (3.5 ounces each) Lindt Excellence white chocolate with coconut, coarsely chopped6 tablespoons butter, cut into pieces 1/2 cup confectioners' sugar1 1/3 cups heavy cream, dividedGlaze 1/4 cup heavy cream2 tablespoons light corn syrup1 tablespoon butter9 ounces bittersweet or semisweet chocolate, coarsely choppedGarnishConfectioners' sugarRaspberriesFor the cake: Heat oven to 375 degrees. Coat bottom and sides of 15-by-10-by-1-inch jellyroll pan with cooking spray. Line bottom with parchment or waxed paper.Into a large bowl, sift together flour, cocoa, baking powder and salt, set aside.With an electric mixer at medium speed beat egg yolks, 1/4 cup sugar and vanilla until blended. Increase speed to medium-high and continue beating for 4 minutes or until mixture is pale yellow and thickened.In another bowl beat egg whites at low speed until frothy. Increase to medium-high and gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Fold yolk mixture into white mixture. Sprinkle flour and cocoa mixture over egg mixture and fold just until combined. Spread batter in prepared pan and bake 12-15 minutes or until center of cake springs back when gently pressed.Immediately loosen edges of cake from pan and turn out onto a clean dishtowel sprinkled with confectioners' sugar. Gently pull off parchment paper. Starting at short end, roll up warm cake and towel together. Cool completely on wire rack.For the filling: Melt white chocolate and butter in small saucepan over low heat. Remove from heat and stir in confectioners' sugar. Cool slightly.Whip 1/3 cup heavy cream in mixing bowl until soft peaks form, using electric mixer at high speed. Gradually add white chocolate mixture, beating at low speed. Beat remaining 1 cup heavy cream in another bowl until stiff peaks form. Fold white chocolate mixture into whipped cream.Carefully unroll cake and spread with white chocolate filling. Reroll cake, using towel as a guide. Wrap in plastic wrap or aluminum foil. Refrigerate for 1 or 2 hours or until firm enough to slice.For the glaze: Heat heavy cream, corn syrup and butter in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk gently until smooth. Cool glaze until it begins to thicken slightly, stirring constantly.Remove plastic wrap or aluminum foil from cake. Place on a wire rack over a baking sheet. Slowly pour glaze evenly down the center of the cake allowing the glaze to cover the cake completely. Refrigerate at least 1 hour or until ready to serve.To serve: Slice cake into 1-inch slices, dust with confectioners' sugar and garnish with fresh raspberries.Serves 12.Nutrition values per serving: 505 calories, 33 g fat (20 g saturated), 49 g carbohydrates, 2 g fiber, 6 g protein, 137 mg cholesterol, 156 mg sodium.