Chocolate and Raspberry Roulade With Raspberry Sauce Recipe

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Chocolate and Raspberry Roulade With Raspberry Sauce
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Ingredients
14
Count
Nutrition
220
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut a piece of parchment paper to the size of 9-x-13-inch jelly roll pan and dust with some sifted confectioners’ sugar. Set aside.
  3. Take 2 tablespoons of granulated sugar and add to a bowl with egg whites, along with the salt. Using a handheld or standing mixer, whip the egg whites, gradually adding the sugar and salt until stiff peaks form, about 5 minutes. Take care not to overmix, as the egg whites will become grainy. Set aside.
  4. Add the remaining granulated sugar to the egg yolks and whisk about 3 minutes, until mixture is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well-combined, add the grated carrots and mix well to incorporate.
  5. Using a rubber spatula, fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well-combined with no pockets of flour left.
  6. Pour the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan, as this will deflate the batter. Bake for 10 minutes.
  7. While the cake is baking, make the filling. Using a handheld or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners’ sugar and vanilla extract, and continue to beat until you get stiff peaks. Once ready, refrigerate until needed.
  8. To assemble the cake, lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jelly roll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper.
  9. Starting at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a classic jelly roll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce.
  10. To make the raspberry sauce: Add the raspberries, confectioners’ sugar and water to a nonstick saute pan, and cook over medium heat until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes, then strain through a sieve into a small saucepan and reduce until thick and syrupy.
  11. Once the cake has cooled, unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners’ sugar over it. Refrigerate until ready to serve, at least 30 minutes.
  12. To serve, cut the roll into nine slices and serve with some raspberry sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.52 Kcal (919 kJ)
Calories from fat 59.42 Kcal
% Daily Value*
Total Fat 6.6g 10%
Cholesterol 96.37mg 32%
Sodium 231.64mg 10%
Potassium 178.34mg 4%
Total Carbs 37.43g 12%
Sugars 24.76g 99%
Dietary Fiber 3.52g 14%
Protein 4.89g 10%
Vitamin C 9.5mg 16%
Vitamin A 0.1mg 3%
Iron 1.6mg 9%
Calcium 68.6mg 7%
Amount Per 100 g
Calories 185.93 Kcal (778 kJ)
Calories from fat 50.33 Kcal
% Daily Value*
Total Fat 5.59g 10%
Cholesterol 81.62mg 32%
Sodium 196.2mg 10%
Potassium 151.05mg 4%
Total Carbs 31.7g 12%
Sugars 20.97g 99%
Dietary Fiber 2.98g 14%
Protein 4.14g 10%
Vitamin C 8.1mg 16%
Vitamin A 0.1mg 3%
Iron 1.4mg 9%
Calcium 58.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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