This Chocolate Swiss Roll combines the delicate, airy texture of a cocoa sponge cake with a rich and creamy chocolate filling, enhanced by the tartness of raspberries. It’s a visually appealing and deliciously layered dessert that brings a touch of elegance and festive flair to any table.
Why You’ll Love This
The cocoa sponge provides a light and fluffy contrast to the dense, velvety chocolate cream. The addition of fresh or frozen raspberries adds a refreshing burst of flavor that cuts through the richness, making each bite perfectly balanced. This dessert is not only a treat for the palate but also a delight for the eyes.
Perfect Occasion
Ideal for celebrations such as Christmas, birthdays, or any special occasion where a sophisticated yet comforting dessert is desired. It’s also perfect for a fancy dinner party or as a special weekend treat.
Decoration Tips
For an elegant presentation, dust the top of the Swiss roll with powdered sugar or drizzle with melted chocolate. Garnish with additional raspberries and perhaps some mint leaves or edible flowers to enhance the visual appeal. A dollop of whipped cream on the side could also complement the rich chocolate flavors.
For the Cocoa Sponge Cake:
- 5 egg yolks
- 5 egg whites
- 50g milk
- 50g neutral oil
- 90g flour (reduce slightly if adding cocoa)
- 2g baking powder
- 70g + 50g sugar
- 1 tablespoon unsweetened cocoa powder (adjust based on color and taste)
- Vanilla extract
Instructions:
- Prepare the Sponge:
- Beat the egg yolks with 50g sugar until light and pale.
- In another bowl, whip the egg whites to soft peaks, gradually adding 70g sugar to form stiff peaks.
- Sift together the flour, cocoa powder, and baking powder.
- In a small bowl, mix the milk, oil, and vanilla. Take a small amount of the egg mixture, combine with the liquid ingredients, then fold back into the main batter to maintain airiness.
- Pour the batter onto a greased baking sheet or silicone mat and spread evenly.
- Bake at 170°C (338°F) for about 20 minutes.
For the Chocolate Cream:
- 10cl milk
- 150g heavy cream
- 20g sugar
- 40g egg yolks
- 140g chocolate
Prepare the Cream:
- Make a custard by heating the milk and cream, then slowly pouring over the mixed egg yolks and sugar while stirring constantly.
- Return the mixture to the pan and cook until it reaches 82°C (179°F), stirring continuously.
- Pour the hot custard over the melted chocolate, then blend until smooth.
- Chill overnight. Use directly from the fridge to fill the roll.
Assembly:
- Once the sponge is cooled, unroll and spread a generous layer of the chilled chocolate cream.
- Scatter raspberries over the cream.
- Carefully re-roll the cake, wrap in cling film, and chill to set.
- Dust with cocoa powder or powdered sugar before serving.
Enjoy this delightful Chocolate Swiss Roll, a perfect blend of sweet, tart, and creamy textures that are sure to impress your guests and satisfy your sweet tooth!
