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Chocolate Raspberry Roulade

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Chocolate Raspberry Roulade is a stunning, elegant dessert featuring a light flourless chocolate sponge rolled with whipped cream and a bright raspberry filling. Rich, airy, and fruity, it’s as impressive as it is easy to make.

Ingredients

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 cup raspberry jam or fresh raspberries
  • Optional: dark chocolate shavings, extra raspberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. In a bowl, beat eggs and granulated sugar with a mixer until pale, thick, and fluffy (about 5 minutes).
  3. Gently fold in cocoa powder, salt, and vanilla extract until just combined.
  4. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until just set.
  5. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake (with the towel) from the short end. Let cool completely.
  6. Whip heavy cream with powdered sugar until stiff peaks form.
  7. Unroll the cooled cake gently. Spread with raspberry jam and whipped cream.
  8. Carefully roll the cake back up without the towel. Place seam-side down on a platter.
  9. Dust with cocoa powder or powdered sugar and garnish with chocolate shavings and berries.
  10. Chill before slicing for cleaner cuts. Serve chilled or at room temperature.

Notes

  • Fold in melted dark chocolate to the whipped cream for a richer filling.
  • Swap raspberry jam for cherry jam for a Black Forest twist.
  • Brush the sponge with raspberry liqueur before adding filling for a boozy touch.
  • Mascarpone or cream cheese can be used in the filling for a tangier variation.
  • Store in the fridge up to 3 days; best served chilled or room temperature.

Nutrition

Find it online: https://cookedbymaya.com/chocolate-raspberry-roulade/