RASPBERRY CHOCOLATE ROLL CAKE (CRAZY EASY)
Steps:
- Preheat the oven to 350°F. Prepare ingredients for the cake.
- Using a stand mixer or hand mixer, beat the eggs and sugar together until the mixture doubles in volume.
- In a separate bowl, sift the flour and cacao together.
- In thirds, fold the flour into the egg mixture with a spatula just until well-combined. Be extra careful not to over mix the dough.
- Spread the dough onto a baking sheet lined with parchment paper or a silicone baking mat (10" X 15" is a perfect size). Bake for 12 minutes.
- Remove the cake from the oven and place a kitchen towel over it. Starting with the shorter side, roll up the cake into a spiral.
- Let the roll cool completely at room temperature.
- Unroll the cake and discard the parchment paper. Spread the mashed raspberries over the cake and let them soak into the cake while you work on the cream.
- Using a stand mixer or hand mixer, beat the powdered sugar, cacao, and extra cold heavy whipping cream together until the mixture forms stiff peaks.
- Spread a thick layer of cream over the raspberries and roll the cake back up.
- Using the remaining cake cream, frost the entire outside of the cake. Decorate it as you wish with fresh raspberries, chocolate, and cacao.
- Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
Nutrition Facts : Calories 143 kcal, Carbohydrate 21 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, TransFat 0.004 g, Cholesterol 56 mg, Sodium 18 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2.5 g, ServingSize 1 serving
CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
CHOCOLATE-RASPBERRY SWISS ROLL
By chef Maria Helm Sinskey...an homage to the classic European princess cake. Needs to be chilled 8 hours to set. For a simpler version: substitute whipped cream for pastry cream and a luscious chocolate glaze for marzipan. Can be refrigerated for up to 2 days before slicing and serving.
Provided by GoldsmithLissa
Categories Dessert
Time 9h
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 352.2, Fat 26.5, SaturatedFat 15.9, Cholesterol 170.3, Sodium 161.8, Carbohydrate 25.3, Fiber 0.2, Sugar 18, Protein 4.3
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