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Chocolate raspberry Swiss roll
Plat : CakesPortions
10
portionsTemps de préparation
25
minutesTemps de cuisson
12
minutesCalories
560
kcalIngredients
For the cocoa sponge:
3/4 cup of all-purpose flour se
1/4 cup of unsweetened cocoa powder
4 large eggs
3/4 cup granulated sugar
1 teaspoon of pure vanilla extract
A pinch of salt inc
For the raspberry cream filling:
1 cup of fresh raspberries 1
1 cup of heavy cream
1/4 cup of powdered sugar
1 teaspoon vanilla extract
For the chocolate ganache:
1/2 cup heavy cream
4oz of semi-sweet chocolate, chopped
For the Topping:
Fresh raspberries for garnish gar
Chocolate chips
Directions
- Cocoa sponge: Preheat the oven to 350°F (175°C). Sift together flour and cocoa. In a separate bowl, whisk eggs and sugar until pale and fluffy. Gently fold in flour and vanilla mixture. Spread batter in a layer jelly roll. Bake for 12 minutes.
- Raspberry cream: crush raspberries with sugar. Whipped cream with stiff peaks, fold in a vanilla and raspberry mixture.
- Roll assembly: once the sponge is cool, spread with raspberry cream and roll well. Chilling in fridge for 1 hour.
- Chocolate Ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Passed out on a refrigerated roll.
- Decorate with fresh raspberries and chocolate chips.
