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Chocolate Raspberry Swiss Roll

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A stunning chocolate Swiss roll filled with a creamy raspberry filling and topped with fresh raspberries and chocolate ganache.

Ingredients

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  • 4 eggs, separated
  • 1/2 cup + 1/3 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 1/2 cup freeze-dried raspberries
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar, divided
  • 1 cup heavy whipping cream
  • 3 ounces semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream (for ganache)
  • 1 cup fresh raspberries (for topping)

Instructions

  1. Preheat oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
  2. In a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes. Add 1/3 cup sugar and vanilla, beat 2 more minutes.
  3. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Alternately add flour mix and water to the egg yolks, scraping down sides as needed.
  4. In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
  5. Fold egg whites into chocolate batter in two additions, gently mixing until no streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until cake springs back when touched.
  7. While cake bakes, place freeze-dried raspberries in a blender and pulse into a fine powder.
  8. In a stand mixer with whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Transfer to a separate bowl.
  9. In the same mixer bowl with paddle attachment, beat cream cheese until smooth. Add 3/4 cup powdered sugar, raspberry powder, vanilla, and salt. Mix until combined.
  10. Gently fold whipped cream into cream cheese mixture until smooth.
  11. Once cake is done, invert onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper.
  12. Spread raspberry filling evenly over the cake. Starting from the short end, roll the cake up with the towel. Let cool completely.
  13. For ganache, heat cream until steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
  14. Unroll cake, spread ganache, then re-roll. Top with fresh raspberries and remaining ganache.
  15. Chill for at least 1 hour before serving.

Notes

Use freeze-dried raspberries for a concentrated flavor. For a non-alcoholic version, omit any liqueur. The cake can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://www.receipster.com/chocolate-raspberry-swiss-roll-2/

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