Raspberry Chocolate Roll

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Raspberry Chocolate Roll
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 42 min.
Ready in

Ingredients

for
1
For the sponge
3 large eggs
100 grams sugar
20 grams Vanilla sugar
3 Tbsps hot water
100 grams Pastry flour
2 Tbsps Cocoa
1 tsp Baking powder
For the filling
2 sheets white gelatin
150 grams Raspberries
30 grams sugar
300 grams Whipped cream
Raspberries (and leaves to garnish)
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugareggCocoa

Preparation steps

1.

The oven to 180 ° C preheat.

2.

For the sponge: separate eggs. Beat egg whites with half of sugar until stiff. Whisk egg yolks with remaining sugar until creamy. Add water and whisk a little more. Mix flour with baking powder and cocoa, add to egg yolk mixture. Fold in egg whites. Spread batter onto a lined with parchment paper baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 12 minutes.

3.

Remove sponge from the oven, sprinkle kitchen towel with sugar and invert sponge onto it. Peel off the parchment paper and roll up. Let cool.  

4.

For the filling: soak gelatine in cold water. Puree raspberries and strain through a sieve. Beat cream with sugar until stiff. Squeeze gelatine and dissolve in a small saucepan on low heat. Add raspberry puree and fold cream. 

5.

Place 1/4-1/3 of raspberry cream into a piping bag. Roll out sponge and spread with remaining raspberry cream, roll up and pipe out raspberry cream decoratively on top. Refrigerate for at least 2 hours. Garnish with fresh raspberries and leaves and serve.