Chocolate-Raspberry Swiss Roll


credit:cuisine-et-mets.com

​​​​​This Chocolate-Raspberry Swiss Roll is a delightful and simple chocolate roll cake with spirals of creamy raspberry ganache.


Ingredients;

Serves 10


For the Biscuit

  • 120g plain flour

  • 60g almond meal, (grounded almonds)

  • 50g cocoa powder, unsweetened

  • 4 large eggs, separated

  • 100g powdered sugar

  • pinch of salt


For the liqueur-flavored Syrup

  • 150 ml water

  • 160g sugar

  • 1 tsp Chocolate liqueur


For the Mascarpone Mousse

  • 200g de mascarpone cheese

  • 200 ml whipping cream, chilled

  • 200 ml  Coconut cream (or milk)

  • 50g coconut ​flakes

  • 1 egg yolk

  • 70g sugar

  • 1/4 tsp vanilla extract


To finish

  • 300 g fresh raspberries

  • 50 g coconut ​flakes

 

Method


1. Preheat the oven to 200°C (390°F). Butter a sheet pan ( 40 x30cm) with parchment paper, then butter the paper. In a bowl, combine the flour, almond meal and cocoa powder. Set aside.

2. In a medium bowl, whisk the egg whites with a pinch of salt until stiff.

3.  In a large bowl, cream egg yolks and powdered sugar until light and fluffy. Gradually, using a rubber spatula, fold in the flour mixture. Gently, fold the whites into the yolk mixture until no streaks remain.

4. Spread the batter into the prepared pan. Bake for 10-15 minutes, until the cake is just set.

MAKE THE SYRUP​


5. In a medium saucepan, combine the water, sugar and instant coffee. Bring the mixture to a simmer. Add the Chocolate liqueur.

6. Meanwhile, prepare a dish towel coated thoroughly in powdered sugar. When the cake is done, immediately invert it onto the towel. Remove the parchment paper. Using a brush, apply syrup on one side of the biscuit. and then starting at the narrow end, roll it up. Let it cool completely.

MAKE THE MASCARPONE MOUSSE


7. In a large bowl, combine whipping cream, mascarpone, sugar, egg yolk and vanilla. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.


8. Turn mixer speed to low and slowly drizzle in coconut cream, beating just until well combined.  Add coconut flakes and strawberries.

TO FINISH


9. Carefully unroll the cake. Spread the mascarpone mousse filling evenly over the entire surface. Roll the cake back up the same way it was rolled before.

10. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.


11. Sprinkle the roll with coconut flakes, and serve with fresh raspberries.


 
​​''The heart, like the stomach, wants a varied diet.''- Gustave Flaubert
 

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