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Raspberry Chocolate Swiss Roll

Raspberry Chocolate Swiss Roll

This Raspberry Chocolate Swiss Roll is a stunning dessert that combines rich chocolate and tart raspberry flavors, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Sweet Moments
Cuisine: Dessert
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 large eggs Dividing the eggs helps create a light sponge with fluffy egg whites.
  • 1/2 cup granulated sugar Sweetens the batter and aids in achieving that perfect fluffiness.
  • 1 teaspoon vanilla extract Adds a warm, delicious aroma to balance the chocolate.
  • 1/2 cup all-purpose flour Provides structure to the Swiss roll.
  • 1/3 cup cocoa powder Essential for that rich chocolate flavor.
  • 1/2 teaspoon baking powder Helps the cake rise beautifully.
  • 1/4 teaspoon baking soda Works with the baking powder for optimal fluffiness.
  • 1/8 teaspoon salt Enhances the flavors and balances sweetness.
  • 1/3 cup water Helps to keep the batter moist and smooth.
For the Filling
  • 1/2 cup freeze-dried raspberries Packed with intense flavor; adds tartness.
  • 1 package (8 ounces) cream cheese At room temperature, creates a creamy filling.
  • 1/2 teaspoon vanilla extract Enhances the overall flavor.
  • 1 pinch salt Balances the sweetness.
  • 1 cup powdered sugar Sweetens and helps achieve a silky texture.
  • 1 cup heavy whipping cream Whipped to stiff peaks for a light texture.
For the Ganache
  • 3 ounces semi-sweet chocolate chips Provides a luscious topping.
  • 6 tablespoons heavy whipping cream Melts with the chocolate chips for ganache.
For Garnishing
  • 1 container (6 ounces) fresh raspberries Adds freshness and color.
  • Additional powdered sugar For dusting.

Equipment

  • Jelly Roll Pan
  • Blender
  • mixing bowls
  • electric mixer
  • parchment paper

Method
 

How to Make Raspberry Chocolate Swiss Roll
  1. Preheat your oven to 350°F. Line a jelly roll pan with parchment paper.
  2. Beat the egg whites until they form soft peaks. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.
  3. Mix the egg yolks with the remaining sugar and vanilla extract. Beat until light in color and fluffy.
  4. Combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Alternately add this mixture and the water to the egg yolk mixture.
  5. Fold the whipped egg whites into the chocolate batter gently.
  6. Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
  7. Roll the baked cake carefully using a towel dusted with powdered sugar. Let it cool completely while rolled up.
  8. Blend freeze-dried raspberries into a fine powder using a blender.
  9. Whip the heavy cream to stiff peaks and set it aside.
  10. Mix the cream cheese with raspberry powder, vanilla extract, salt, and half of the powdered sugar.
  11. Fold in the whipped cream gently into the cream cheese mixture until just combined.
  12. Spread the raspberry filling evenly over the cooled cake. Carefully roll the cake back up and chill in the refrigerator to set.
  13. Heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl to create a smooth ganache.
  14. Spread the ganache over the chilled Swiss roll. Garnish with fresh raspberries and prepare to serve!

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

To serve from the fridge, allow it to come to room temperature for about 30 minutes. For frozen portions, thaw overnight in the refrigerator.

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