Chocolate Raspberry Swiss Roll
Chocolate sponge cake with raspberry whipped filling and chocolate ganache.
Servings: 16
Ingredients
FOR THE SPONGE CAKE
- 3/4 cup (84.75 g) cake flour
- 1/4 cup (25 g) dark cocoa powder
- 1/4 tsp (1 g) baking powder
- 1/4 tsp (1.2 g) salt
- 5 eggs separated
- 1 cup (200 g) granulated sugar
FOR THE WHIPPED FILLING (adapted from Serious Sweets)
- 1/2 cup (15 g) freeze dried raspberries or other fruit
- 1/2 cup (100 g) granulated sugar
- 2 cups (455 g) heavy whipping cream
FOR THE GANACHE
- 3/4 cup (173 g) heavy whipping cream
- 1 cup (175 g) dark chocolate chips
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F. Spray a half sheet pan with non-stick spray. Line the bottom with parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, sift together the cake flour, baking powder, salt and cocoa powder. Set aside.
- In a small mixing bowl, whisk or beat the egg yolks together until lighter in color and thicker in texture. This took about 10 minutes. Set aside.
- In another medium sized mixing bowl, beat the egg whites on high until stiff peaks form. Once you have peaks, fold in the granulated sugar.
- Once the sugar is folded into the egg whites, fold in the egg yolks.
- Next, you'll fold the dry ingredients into the egg mixture. Make sure no streaks of eggs or dry ingredients remain.
- Pour the batter into the prepared pan. Bake at 325 for about 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
- Once baked, turn out onto a damp tea towel that has been sprinkled with cocoa powder. (You can also turn the cake onto another large sheet of parchment that has been sprayed with nonstick spray).
- Cut off any edges that look uneven or crusted.
- Gently roll the cake, making sure not to roll too tightly.
- Allow to cool at room temperature until the cake reaches room temperature. Do not place the roll in the fridge or freezer to cool faster. This will cause the cake to crack.
- Once the cake has cooled, gently unroll the cake and spread the filling (instructions below) on the cake.
- Reroll the cake, chill for about 15 minutes and then coat with the chocolate ganache.
FOR THE WHIPPED FILLING
- In a food processor, pulse the freeze dried raspberries until they resemble a powder.
- Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
- Pulse the mixer for about 1 to 2 minutes. The texture should resemble Greek yogurt.
- Keep chilled until ready to use.
FOR THE GANACHE
- In a microwave safe bowl, heat the cream on high for about 30 to 60 seconds.
- Pour the cream over the chocolate chips and allow to rest for 5 minutes. Stir the chocolate and cream until smooth and silky. If the chocolate hasn't melted yet, heat the cream and chocolate in 30 second intervals.
- Pour warm ganache over chilled chocolate roll.