Chocolate Roll with Raspberries
Indulge in the elegance of this Chocolate Roll with Raspberries, a show-stopping dessert that's as delicious as it is stunning. Featuring a soft, cocoa-infused sponge cake rolled around a luscious vanilla whipped cream filling and bursts of fresh raspberries, this dessert delivers a perfect balance of rich chocolate and tangy fruit flavors. Topped with a silky dark chocolate drizzle, this Swiss roll is both visually striking and irresistibly decadent. Ready in under an hour and perfect for entertaining, this treat is an impressive yet approachable way to wow your guests. Ideal for holidays, birthdays, or any occasion, it's a guaranteed centerpiece for your dessert table. Tags: chocolate raspberry cake roll, festive dessert, easy Swiss roll recipe.
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Recipe Information
Ingredients
- 4 large Eggs
- 100 grams Granulated sugar
- 70 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 200 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 150 grams Fresh raspberries
- 50 grams Dark chocolate
- 1 teaspoon Butter
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with baking parchment.
In a large mixing bowl, whisk the eggs and granulated sugar using an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes.
In a separate bowl, sift together the flour, cocoa powder, and baking powder.
Gently fold the dry ingredients into the egg mixture in three additions, taking care not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly with an offset spatula.
Bake in the preheated oven for 8-10 minutes, or until the sponge springs back when lightly pressed.
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately invert the cake onto the prepared towel and peel off the parchment paper.
While still warm, gently roll the cake (with the towel inside) from one short end to the other and let it cool completely.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
Unroll the cooled sponge cake carefully and spread the whipped cream evenly over the surface.
Scatter the fresh raspberries on top of the cream.
Roll the cake back up tightly (without the towel), and place seam-side down on a serving plate.
Melt the dark chocolate with the butter in a microwave or double boiler until smooth, then drizzle it over the cake roll for decoration.
Chill the roll in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 21.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
