Chocolate, Raspberry, and Cream Swiss Roll Recipe

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Chocolate, Raspberry, and Cream Swiss Roll
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Ingredients
19
Count
Nutrition
356
Calories
Total time
560
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350*F. Butter a 15x10 jelly-roll pan, line it with parchment paper, then butter the paper.
  2. 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.
  3. In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
  4. Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
  5. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
  6. 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.
  7. 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.
  8. 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.
  9. Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
  10. Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
  11. 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.
  12. Make the glaze: Place the chocolate in a bowl.
  13. In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
  14. 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.
  15. 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.
  16. Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
  17. Garnish top of cake with raspberries; transfer to a platter and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.31 Kcal (1492 kJ)
Calories from fat 198.78 Kcal
% Daily Value*
Total Fat 22.09g 34%
Cholesterol 131.99mg 44%
Sodium 196.03mg 8%
Potassium 139.63mg 3%
Total Carbs 37.09g 12%
Sugars 24.83g 99%
Dietary Fiber 0.64g 3%
Protein 4.76g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 51mg 5%
Amount Per 100 g
Calories 329.05 Kcal (1378 kJ)
Calories from fat 183.57 Kcal
% Daily Value*
Total Fat 20.4g 34%
Cholesterol 121.9mg 44%
Sodium 181.03mg 8%
Potassium 128.95mg 3%
Total Carbs 34.25g 12%
Sugars 22.93g 99%
Dietary Fiber 0.59g 3%
Protein 4.39g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 0.9mg 6%
Calcium 47.1mg 5%

* 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

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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