Chocolate roll with raspberries
8 servings
25 minutes
Chocolate roll with raspberry is the embodiment of elegance in Italian cuisine and a perfect blend of luxurious chocolate flavor and the fresh tartness of raspberries. The light and airy sponge cake, made from whipped egg whites and melted chocolate, gives the dessert an incredible texture, while the creamy filling adds tenderness. The raspberry filling adds brightness and exquisite taste to the roll, making it a wonderful conclusion to a meal. This dessert is ideal for festive gatherings or a cozy evening with a cup of aromatic coffee. Italian pastry chefs often use berries to balance the sweetness of chocolate desserts, and this roll is a great example of that. It is relatively quick to prepare, and the result never fails to impress – thin, delicate, filled with summer freshness and refined chocolate charm.
1
Separate the yolks from the whites.
2
Whisk the yolks separately with sugar.
- Sugar: 0.5 glass
3
Melt the chocolate in a water bath, let it cool slightly, pour it into the egg yolks, and mix again at low speed with a mixer until uniform in color.
- Chocolate: 150 g
4
Whip the egg whites into a stiff foam and add to the rest of the mixture, stirring until homogeneous.
5
Place baking paper on a baking tray (my size is about 32x38) and evenly pour the prepared mixture onto it.
6
Place in a preheated oven for 6-8 minutes at 200 degrees.
7
Moisten a kitchen towel with cold water and cover the finished cake for 3-4 minutes to cool it down and help it separate from the paper.
8
Remove the towel, take a new baking paper, cover it and quickly flip it over. Remove the used sheet on which you baked and let the cake sit for about 7 minutes to cool completely.
9
Whip the cream with a little sugar or you can use vanilla sugar.
- Sugar: 0.5 glass
- Cream 35%: 200 ml
10
Spread the mixture on the cooled cake layer, smooth it out, and place the berries on top. If you have frozen berries, be sure to thaw them first and drain the juice.
- Raspberry: 250 g
11
Holding the paper on one side, we roll it into a log, pinch the edges with paper, and place it in the refrigerator overnight.
12
When serving on the table, take it out of the paper, sprinkle with powdered sugar, and you can decorate with berries and mint leaves.