Chocolate Raspberry And Cream Swiss Roll Recipes

CHOCOLATE RASPBERRY SWISS ROLL

Steps:

• Preheat the oven to 325 degrees F. Spray a half sheet pan with non-stick spray. Line the bottom with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, sift together the cake flour, baking powder, salt and cocoa powder. Set aside.
• In a small mixing bowl, whisk or beat the egg yolks together until lighter in color and thicker in texture. This took about 10 minutes. Set aside.
• In another medium sized mixing bowl, beat the egg whites on high until stiff peaks form. Once you have peaks, fold in the granulated sugar.
• Once the sugar is folded into the egg whites, fold in the egg yolks.
• Next, you'll fold the dry ingredients into the egg mixture. Make sure no streaks of eggs or dry ingredients remain.
• Pour the batter into the prepared pan. Bake at 325 for about 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
• Once baked, turn out onto a damp tea towel that has been sprinkled with cocoa powder. (You can also turn the cake onto another large sheet of parchment that has been sprayed with nonstick spray).
• Cut off any edges that look uneven or crusted.
• Gently roll the cake, making sure not to roll too tightly.
• Allow to cool at room temperature until the cake reaches room temperature. Do not place the roll in the fridge or freezer to cool faster. This will cause the cake to crack.
• Once the cake has cooled, gently unroll the cake and spread the filling (instructions below) on the cake.
• Reroll the cake, chill for about 15 minutes and then coat with the chocolate ganache.
• In a food processor, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
• Pulse the mixer for about 1 to 2 minutes. The texture should resemble Greek yogurt.
• Keep chilled until ready to use.
• In a microwave safe bowl, heat the cream on high for about 30 to 60 seconds.
• Pour the cream over the chocolate chips and allow to rest for 5 minutes. Stir the chocolate and cream until smooth and silky. If the chocolate hasn't melted yet, heat the cream and chocolate in 30 second intervals.
• Pour warm ganache over chilled chocolate roll.

CHOCOLATE, RASPBERRY, AND CREAM SWISS ROLL

Steps:

• Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
• In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
• In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
• Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
• Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
• Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
• Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
• Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
• Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
• Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
• Make the glaze: Place the chocolate in a bowl.
• In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
• Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
• Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
• Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
• Garnish top of cake with raspberries; transfer to a platter and serve.

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
• In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
• In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
• In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
• Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
• 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 and then starting at the narrow end, roll it up. Let it cool completely.
• Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
• In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
• In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
• Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
• Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
• Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
• Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
• Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

CHOCOLATE-RASPBERRY SWISS ROLL

Steps:

• CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
• In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
• Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
• CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
• Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.