Chocolate Roll with Raspberry Filling Recipe

Posted by
Rate It!
Chocolate Roll with Raspberry Filling
Add your photo!
Ingredients
1
Count
Nutrition
0
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Chocolate Roulade with Raspberry Filling
  2. By Emily Luchetti
  3. Read reviews (4)
  4. When you need a showstopper holiday dessert, look no further than this elegant rolled cake, which is inspired by the French bûche de Noël, or yule log.
  5. Serves twelve.
  6. Yields one roulade.
  7. For the chocolate sponge cake:
  8. Oz. bittersweet chocolate, chopped
  9. Tbs. warm water
  10. Softened butter for the pan
  11. Flour for the pan
  12. Large eggs, separated
  13. Cup granulated sugar
  14. -1/8 oz. (6 Tbs.) Dutch-processed cocoa powder, sifted; more for dusting
  15. /8 tsp. table salt
  16. For the raspberry filling and sauce
  17. -oz. package frozen raspberries, thawed
  18. Large egg whites
  19. /2 cup plus 2 Tbs. granulated sugar; more to taste
  20. Table salt
  21. Oz. (10 Tbs.) unsalted butter, completely softened at room temperature
  22. Tsp. raspberry liqueur, such as Chambord
  23. /2 tsp. fresh lemon juice; more to taste
  24. For the chocolate glaze:
  25. Tbs. heavy cream
  26. /4 cup granulated sugar
  27. /2 cup plus 1-1/2 Tbs. water
  28. -1/2 oz. (1/2 cup) Dutch-processed cocoa powder
  29. -1/2 tsp. unflavored powdered gelatin
  30. For serving:
  31. /4 cup heavy cream
  32. Tsp. granulated sugar
  33. /2 tsp. pure vanilla extract
  34. Make the cake:
  35. Position a rack in the middle of the oven and heat the oven to 350°F. In a double boiler, melt the chocolate with the warm water. Let cool to room temperature.
  36. Grease the bottom of an 18x13-inch rimmed baking sheet (a standard half sheet pan) with the softened butter. Line the pan with parchment; butter and then flour the parchment.
  37. With an electric mixer, whip the egg yolks in a large bowl on medium-high speed until light in color and beginning to thicken, 2 to 3 minutes in a stand mixer, or 3 to 5 min. with a hand mixer. Add 1/2 cup of the sugar and whip until very thick and pale yellow, about 2 min. Reduce the speed to low and mix in the melted chocolate. With a rubber spatula, stir in the cocoa and salt until blended.
  38. In a clean, dry bowl with clean, dry beaters (any grease will keep the whites from whipping), whip the egg whites with an electric mixer at medium speed until they’re frothy and begin to increase in volume, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until soft peaks form, 2 to 3 min. in a stand mixer, or 4 to 6 min. with a hand mixer.
  39. With a rubber spatula, fold the whites into the chocolate mixture in two equal additions. You can fold in the first half vigorously to lighten the yolks, but fold in the second half gently, mixing just until the batter is evenly colored with no streaks of white. Don’t overmix. Scrape the batter into the baking pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 22 to 25 min.
  40. Meanwhile, spread a clean dishtowel (at least as big as the cake pan) on the counter. Using a sieve, dust the towel with cocoa powder, completely covering it (this will keep the cake from sticking to the towel as it cools).
  41. Roll the cake and let it cool:
  42. Immediately after taking the cake from the oven, run a small knife around the inside edge to loosen it from the pan. Invert the cake pan onto the towel in one quick motion. Remove the pan. Carefully peel off the parchment. Using both hands and starting from one of the short ends, roll up the cake and the towel together. Let cool to room temperature.
  43. Make the filling and sauce:
  44. Put the thawed raspberries in a food processor and process until completely puréed. Pass the purée through a fine sieve to strain out the seeds. You should have about 1 cup of purée.
  45. Fill a wide pot or straight-sided skillet with 1 to 2 inches of very hot water. In the bowl of an electric mixer, whisk the egg whites, 1/2 cup of the sugar sugar and a generous pinch of salt until blended. Set the bowl in the pot of hot water; make sure the water comes up to at least the level of the mixture in the bowl. Whisk unti
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top