Easy Chocolate Berry Charlotte

Cake:
1/2 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup sugar
1 tsp. vanilla
2 tbsp. vegetable oil
Confectioners sugar
1 cup strawberry jam

Filling:
6oz. Nestle® Semisweet Chocolate baking bars
1 cup heavy cream
4 to 6 cups strawberry ice cream, softened
Whipped cream for garnish

Grease 15 x 10” baking pan. Line bottom with wax paper. Set aside.

In small bowl, combine flour, baking powder and salt; set aside. In large
bowl, beat eggs, sugar and vanilla until thick and pale yellow. Beat in
oil and flour mixture. Spread in prepared pan. Bake at 350° for 13 to 16
minutes or until golden brown.

Sprinkle cloth towel with confectioners’ sugar. Immediately invert warm cake onto towel. Gently peel off wax paper. Starting at long side, roll
warm cake jellyroll style with towel inside. Place seams side down on wire
rack; cool completely. Unroll cake and spread jam over cake to within
1/2" of edges; roll up cake. Wrap tightly in foil; freeze 2 hours.

To make filling: In small saucepan over low heat, melt chocolate bars with heavy cream, stirring until smooth. Remove from heat; cool completely.
Slice jelly rolled cake into 1/2 " slices. Tightly line bottom and sides
of 2½ qt. bowl or 6 cup charlotte mold with cake slices. Spoon 1/3 of ice
cream into lined mold. Spread half of filling over ice cream. Repeat
layers; top with remaining ice cream. Cover with plastric wrap and freeze
until firm or up to one week.

To serve, remove plastic wrap and dip the mold into bowl of warm water for 15 to 20 seconds. Invert mold onto serving platter; remove mold. Let
stand at room temp 15 minutes until slightly softened. Garnish with whipped cream

8 to 10 servings