Ingredients for Chocolate Roll With Raspberries
- 6 large eggs
- Semisweet Chocolate
- 4 tablespoons unsalted butter
- 2 tablespoons cognac
- 1 cup granulated sugar
- Heavy Cream
- 2 tablespoons powdered sugar (for the cream) and extra for dusting
- 1 cup fresh raspberries
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How to Make Chocolate Roll With Raspberries
- Preheat oven to 350°F (175°C).
- Grease and flour a 10x15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the long sides to help with rolling.
- Separate 6 large eggs, placing yolks in one bowl and whites in another.
- Finely chop 6 ounces of semi-sweet chocolate.
- In a double boiler or heat-safe bowl set over simmering water, melt the chocolate with 4 tablespoons of unsalted butter and 2 tablespoons of cognac. Stir until smooth.
- Remove from heat. Add egg yolks one at a time, beating well after each addition.
- Set aside.
- In a clean, grease-free bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add 1 cup of granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the egg white mixture into the chocolate mixture until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the long side, gently roll the cake up with the kitchen towel. Let cool completely.
- Meanwhile, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Unroll the cake and spread the whipped cream evenly over the surface.
- Reroll the cake and transfer to a serving plate.
- Dust with powdered sugar and garnish with 1 cup fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
308g
Fat
661g
Carbs
48g
