
How To Make Raspberry Chocolate Swiss Roll
Whip up of our chocolate swiss roll for your special loved one on Valentine’s day! It’s decadent and loaded with a creamy raspberry filling.
Serves:
Ingredients
For Batter:
- 4eggs,divided
- ½cupsugar,plus ⅓ cup, divided
- 1tspvanilla
- ½cupflour
- â…“cupcocoa powder
- ½tspbaking powder
- ÂĽtspbaking soda
- â…›tspsalt
- â…“cupwater
For Filling:
- ½cupfrozen dried raspberries,½ oz
- 8ozcream cheese,room temperature
- ½tspvanilla
- salt,a pinch
- 1cuppowdered sugar,divided
- 1cupheavy whipping cream
For Ganache:
- 3ozsemi-sweet chocolate chips
- 6tbspheavy whipping cream
For Topping:
- 6ozraspberries,fresh
Instructions
Cake:
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Preheat the oven to 350 degrees F.
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Line a 10Ă—15 inch jelly roll pan with parchment paper, then grease with cooking spray.
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In a mixing bowl, use an electric hand mixer to beat the egg whites until soft peaks form.
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While mixing, slowly add in the ½ cup of sugar, then beat until stiff peaks form.
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In a bowl of a stand mixer with the whisk attachment, beat the egg yolks on medium speed for 3 minutes.
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Add the â…“ cup of sugar and vanilla, then beat for 2 more minutes.
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In another mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
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Alternately add the flour mix and the â…“ cup of water to the egg yolk mixture in the stand mixer.
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When thoroughly mixed after scraping down the sides of the bowl, fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
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Spread the batter into the prepared baking pan.
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Bake for 12 to 15 minutes until a toothpick comes back clean and the cake springs back when lightly touched.
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Prepare a dish towel coated thoroughly in powdered sugar.
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When the cake is done, immediately invert it onto the towel.
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Remove the parchment paper, then then starting at the narrow end, roll it up to form a log. Let it cool completely.
Filling:
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Place the freeze dried raspberries in a blender, then pulse into a fine powder. It should yield about 2 tablespoons.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and ÂĽ cup of powdered sugar until stiff peaks form. Transfer the whipped cream into a separate bowl.
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In the stand mixer bowl fitted with the paddle attachment, beat the cream cheese until smooth.
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Add in Âľ cup of powdered sugar, raspberry powder, vanilla, and salt.
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Fold in 1½ cups of the whipped cream until combined, then place the remaining whipped cream in the fridge for garnish.
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Carefully unroll the cake, then spread the raspberry filling evenly over the entire surface.
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Roll the cake back up the same way it was rolled before.
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Place the cake roll on a plate, cover with plastic wrap, then place them in the fridge for at least 3 hours.
Ganache:
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Heat 6 tablespoons of whipping cream in the microwave for 45 seconds or until hot. Add the chocolate chips.
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Cover and let it sit for 2 minutes, then stir until smooth.
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Let the ganache come to room temperature for about 5 to 10 minutes.
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Pour and spread the ganache over the swiss roll.
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Let the ganache cool on the cake for 5 minutes, then top with the whipped cream and fresh raspberries.
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Sprinkle with powdered sugar, serve, and enjoy!
Nutrition
- Calories:Â 320.65kcal
- Fat:Â 20.58g
- Saturated Fat:Â 11.85g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 5.91g
- Polyunsaturated Fat:Â 1.09g
- Carbohydrates:Â 32.25g
- Fiber:Â 2.70g
- Sugar:Â 24.36g
- Protein:Â 5.02g
- Cholesterol:Â 111.56mg
- Sodium:Â 279.71mg
- Calcium:Â 69.88mg
- Potassium:Â 164.53mg
- Iron:Â 1.11mg
- Vitamin A: 204.83µg
- Vitamin C:Â 5.22mg
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