Description
A delightful dessert that combines rich chocolate cake with sweet and tangy raspberries, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 100g (3/4 cup) all-purpose flour
- 30g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200g (1 cup) fresh raspberries
- 3 tbsp powdered sugar
- 1 tsp lemon juice
- 200ml (3/4 cup) heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
- Beat the eggs and sugar in a bowl until pale and fluffy.
- Add the vanilla extract, then sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10–12 minutes until the cake springs back when touched.
- Once baked, remove the cake from the oven and allow it to cool for a few minutes.
- Lay a clean kitchen towel on the counter, dust it with powdered sugar, and turn the cake out onto the towel. Carefully remove the parchment paper.
- While still warm, gently roll the cake up in the towel and let it cool completely.
- In a small saucepan, heat the raspberries, powdered sugar, and lemon juice over medium heat. Stir occasionally until the raspberries break down and form a thick sauce. Allow it to cool.
- Whisk the heavy cream and powdered sugar until stiff peaks form.
- Once the cake is cooled, carefully unroll it and spread a thin layer of whipped cream over the surface.
- Drizzle the raspberry sauce over the cream, spreading it evenly.
- Roll the cake back up carefully and refrigerate for 1 hour to set.
- Slice and serve the chocolate raspberry Swiss roll chilled, garnished with extra raspberries or powdered sugar.
Notes
Store any leftover Swiss Roll wrapped tightly in plastic wrap or in an airtight container for up to three days. For longer storage, consider freezing individual slices.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate, raspberry, swiss roll, dessert, cake