Description
Today, we’re diving into a dessert that’s as elegant as it is delicious—the Raspberry Chocolate Swiss Roll.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 3/4 cup raspberry jam (seedless preferred)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cake
- Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until pale and thick. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly onto the prepared pan and bake for 10-12 minutes.
- Roll the Cake
- While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.
- Make the Filling
- Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the raspberry jam.
- Assemble the Swiss Roll
- Unroll the cooled cake and spread the raspberry cream evenly over the surface. Carefully roll it back up without the towel.
- Prepare the Ganache
- Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
- Finish the Roll
- Place the roll on a serving platter and pour the ganache over the top, letting it drip down the sides. Chill for 30 minutes to set.
- Serve and Enjoy
- Slice into rounds and serve with fresh raspberries for garnish.