Raspberry Chocolate Swiss Roll

Bring a touch of elegance to your dessert spread with the spiraling sweetness of our Raspberry Chocolate Swiss Roll. It’s a masterpiece in every bite!

Ingredients:

For the Cocoa Sponge:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

4 large eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

Pinch of salt

For the Raspberry Cream Filling:

1 cup fresh raspberries

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Chocolate Ganache:

1/2 cup heavy cream

4 ounces semi-sweet chocolate, chopped

For the Topping:

Fresh raspberries for garnish

Chocolate shavings

Instructions:

1️⃣ Cocoa Sponge: Preheat oven to 350°F (175°C). Sift together flour and cocoa. In a separate bowl, whisk eggs and sugar until pale and fluffy. Fold in flour mixture and vanilla gently. Spread batter in a lined jelly roll pan. Bake for 12 minutes.

2️⃣ Raspberry Cream: Crush raspberries with sugar. Whip cream to stiff peaks, fold in vanilla and raspberry mixture.

3️⃣ Roll Assembly: Once sponge is cool, spread with raspberry cream and roll tightly. Chill in fridge for 1 hour.

4️⃣ Chocolate Ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Spread over chilled roll.

5️⃣ Decorate: Garnish with fresh raspberries and chocolate shavings.