Description
A delightful dessert that combines rich chocolate cake with tart raspberries and creamy whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) warm water
- 1 1/2 cups (360g) fresh raspberries (or frozen, thawed)
- 1/4 cup (50g) granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra fresh raspberries (for decoration)
- Chocolate shavings or curls (for decoration)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a mixing bowl, beat the egg yolks and granulated sugar until pale and fluffy. Add the vanilla and mix.
- Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the egg mixture.
- Beat the egg whites until soft peaks form and gently fold them into the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes.
- Once baked, cool for a few minutes, then turn it onto a powdered sugar-dusted towel and roll up with the towel. Let it cool completely.
- For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan until broken down. Optional: add the cornstarch mixture for thickness. Cool completely.
- For the whipped cream, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread with whipped cream, spoon on the raspberry filling, and roll back up seam-side down.
- Frost the top with whipped cream, garnish with fresh raspberries and chocolate shavings, and dust with powdered sugar.
- Chill for at least 1 hour before slicing. Serve chilled.
Notes
Ensure to cool the cake before rolling to avoid cracking. Store leftovers in the refrigerator for about 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate, raspberry, dessert, swiss roll, cake