Chocolate-Raspberry Swiss Roll

Chocolate-Raspberry Swiss Roll
Chocolate-Raspberry Swiss Roll with sponge cake and cranberries, stuffed with fresh, fluffy whipped cream and jam. A complex dessert, that gives us a strong culinary delight.
The chocolate glaze offers a balanced sweet flavor, and blends perfectly with the slightly sour berries.
Try it!
work: 2h:00′ time: 6h:00′ difficult:
Chocolate-Raspberry Swiss Roll

Ingredients (~8 servings)

  • 70g (2.5oz) dried cranberries
  • 4 eggs, yolks separately
  • 50g (1.8oz) sugar
  • 50ml (1.7floz) milk
  • 50g (1.8oz) vegetable oil
  • 80g (2.8oz) flour
  • 30g (1.1oz) sugar for the meringue
  • 200g (7.1oz) heavy cream
  • 1 tbsp caster sugar
  • 150g (5.3oz)Cranberry Jam
In a shallow baking pan 30×30cm/ 12"×12" spread a baking sheet, butter and flour it.
Scatter the dried cranberries.
Separate the egg yolks and beat the whites on medium-sized bowl, to a firm meringue.
Add 30g/ 1.1 oz sugar and beat some more to stabilize.
Leave the meringue to rest for a while.
In another larger bowl, beat the yolks with sugar until they swell and get a soft yellow color.
Pour vegetable oil and milk. Mix well.
Add flour and stir until absorbed.
Finally integrate the merinue to the sponge cake mix, in three doses, stirring gently with a spatula round from top to bottom.
Pour the beaten mixture over the dried cranberries in the pan, we have prepared.
Spread level the mixture.
Bake in preheated oven at 200°C/ 390°F/ Gas 6 for 12'-15'.
Remove the pan from the oven, let cool for 1'-2' and turn over the cake carefully onto another baking sheet.
What we see in the photograph is the bottom of the cake.
Roll the sponge cake gently, with the brown side inwards, along with baking paper.
Let aside to cool, with the union down.
In medium size bowl beat the heavy cream to a firm meringue, adding a tablespoon of caster sugar.
Open the rolled up sponge cake and spread the whipped cream.
Spread a strong dose of red jam, made of raspberries, cranberries whatever you like.
Wrap carefully, gently, the roll, and place onto a serving plate with the union down.
Wrap with a transparent film and refrigerate for a minimum of 4 hours.
You can serve it as it is, sprinkled with a little caster sugar.
You can cover it with a rich chocolate glaze.

Chocolate Glaze

  • 230g/ 8.1 oz dark chocolate 70%
  • 200g/ 7.1 oz sour cream
  • 3 tbsp milk
  • 50g/ 1.8oz sugar
  • 60g/ 2.1oz butter, room temperature
  • fresh raspberries
Put the sour cream, milk, and sugar in a small saucepan, over medium heat, until just melt.
Do not boil.
In a small bowl, break chocolate into small pieces. Pour the hot cream over chocolate and let melt 3na.
Add the butter to the mixture and whisk until smooth. Let the glaze cool slightly.
Place a baking sheet on the workbench and place on top a rack. On the rack put the roll and drizzle with the glaze.
Allow the first layer to cool down and repeat until a thick layer of chocolate.
If the chocolate glaze solidifies during the process, heat slightly and continue. Decorate with fresh raspberries.
Chocolate-Raspberry Swiss Roll Chocolate-Raspberry Swiss Roll

Author:Zambia G. Sifaki