<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan. Line pan with waxed paper; grease and flour paper. Melt semisweet and unsweetened chocolates together. Cool slightly. Meanwhile, in medium bowl, with mixer on high speed, beat egg whites until soft peaks form. Gradually sprinkle in 3 tablespoons granulated sugar, 1 tablespoon at a time, and beat just until whites stand in stiff peaks when beaters are lifted. In large bowl, using same beaters, and with mixer on high speed, beat egg yolks with 3 tablespoons granulated sugar 5 minutes or until very thick and a pale lemon color. Reduce speed to low; beat in vanilla and salt. With rubber spatula, fold cooled chocolate mixture into egg-yolk mixture. Gently fold one-third of egg white mixture into chocolate mixture, then fold in remaining egg-white mixture. Spread batter evenly in prepared pan. Bake 13 to 15 minutes or until top feels set when lightly pressed. Cover cake with dampened, clean cloth towel; cool in pan on wire rack 30 minutes. While cake is cooling, in large bowl, with clean beaters and with mixer on medium speed, beat cream and remaining 1/4 cup granulated sugar until stiff peaks form. Remove towel from cake; sift 2 tablespoons confectioners&amp;#039; sugar over cake. Cover cake with sheet of foil and large cookie sheet. Invert cake onto cookie sheet; carefully peel off waxed paper. Spread whipped cream evenly over cake, leaving 1/2-inch border. Sprinkle 2 cups raspberries over whipped cream. Starting from a long side and using foil to help lift cake, roll cake, jelly-roll fashion (cake may crack). Place 2 spatulas under roll, and transfer, seam side down, to long platter. Refrigerate at least 1 hour or up to 6 hours. To serve, sprinkle roll with confectioners&amp;#039; sugar and garnish with raspberries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6331/chocolate-raspberry-fallen-souffle-roll-2624/>