Chocolate Raspberry Swiss Roll Recipes

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 375 degrees F/190 degrees C. To make the biscuit, sift flour, cocoa powder, potato starch using a flour sifter and set aside. In a bowl, beat egg whites with an electric mixer until they are mounted. Gradually add granulated sugar and continue to whisk until stiff and glossy. Add egg yolks and gently mix with a rubber spatula, working in the same direction. Then add the dry mixture of flour, cocoa, and starch and gently combine with the spatula. Finally, add melted butter and mix again.
• Pour the biscuit dough on a baking sheet covered with parchment paper or non-spill baking sheet and even the surface with a bent spatula. Make sure to form a rectangle of 12 x 11 inch/30 x 27 cm. Bake biscuit for 10 minutes. Take it from the oven and let cool.
• whisk 2/3 cup (150 g) whipping cream to get the whipped cream and refrigerate. Melt chocolate in a bain-marie/water bath or microwave until the chocolate reaches 122 degrees F/50 degrees C. In a separate bowl, soak gelatin in cold water. Place 3 tablespoons (45 g) heavy cream and milk in a small saucepan and bring to a boil. In another bowl, mix egg yolks and sugar with a hand whisk. Pour hot milk mixture into the egg yolks/sugar preparation, constantly whisking. Bring the mixture back to the saucepan and cook over low heat, whisking. Once the preparation thickens, remove the saucepan from heat and cool it down, placing over a large bowl with the iced cold water. Add the drained gelatin immediately and mix until melted. Pour the warm preparation over the melted dark chocolate and gently mix with the spatula. Once the chocolate ganache reaches 113 F/45 C, add the cold whipped cream and mix with the spatula. Keep the ready chocolate mousse at room temperature.
• temper dark chocolate. Cut the guitar sheets or simply plastic sheets into small pieces and arrange them on a table. Using the bent spatula, spread the small amount of chocolate on those sheets and form thin tears. Sprinkle chocolate with cocoa powder and place the sheets with chocolate in a baguette pan to give them a slight curvature. Instead, use small narrow glasses to insert sheets with chocolate.
• , flip the biscuit over parchment or a kitchen towel and remove the parchment paper or baking sheet. Cut the rectangle of 11 x 10 inch/28 x 25 cm. Spread a thin layer of the raspberry preserves and another chocolate mousse layer, using the bent spatula. Roll the biscuit, starting from the top to the bottom, and tighten it. Wrap the biscuit roll in parchment paper and refrigerate for at least 1 hour.
• Take the roll cake out of the fridge and place it on a serving platter. Cover the roll with the chocolate mousse and spoon it out with the back of a tablespoon. Decorate the cake with chocolate tears. Sprinkle with cocoa powder and icing (powdered) sugar. Arrange fresh raspberries. Refrigerate for at least 2 hours.

CHOCOLATE SWISS ROLL

Steps:

• Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
• Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
• Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
• In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
• Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

CHOCOLATE-RASPBERRY SWISS ROLL

Steps:

• CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
• In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
• Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
• CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
• Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
• In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
• In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
• In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
• Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
• Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
• When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
• Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
• In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
• In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
• Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
• Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
• Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
• Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
• Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

CHOCOLATE, RASPBERRY, AND CREAM SWISS ROLL

Steps:

• Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
• In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
• In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
• Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
• Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
• Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
• Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
• Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
• Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
• Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
• Make the glaze: Place the chocolate in a bowl.
• In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
• Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
• Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
• Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
• Garnish top of cake with raspberries; transfer to a platter and serve.

CHOCOLATE SWISS ROLL

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

CHOCOLATE SWISS ROLL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.