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How To make Chocolate Raspberry Roll Cake
CAKE:
3/4 c Flour
1/3 c Unsweetened cocoa
1 ts Baking powder
3/4 c Egg substitute
1 c Brown sugar
1/3 c Water
1 ts Vanilla
1 ts Instant coffee dissolved in
-1 ts water FILLING:
15 oz Skim milk Ricotta cheese
1 1/2 tb Vanilla
3 1/2 tb Sugar
2 c Raspberries
1 ts All fruit raspberry spread
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder. Set aside. In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread. TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berrie mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.
How To make Chocolate Raspberry Roll Cake's Videos
Amazing Caramel Chocolate Raspberry Tart - Rich, Chocolate Filling!! With Fresh Raspberries!
GET THE RECIPE:
AMAZING caramel chocolate raspberry tart made with a chocolate pie crust, chocolate caramel filling, tart raspberry sauce and topped with fresh raspberries! This raspberry tart is amazing! Perfect for birthdays, special occasions or just because!
PIE CRUST VIDEO:
CARAMEL SAUCE VIDEO:
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Chocolate Raspberry Swiss Roll cake
Learn how to make a delicious Chocolate Cake Roll (swiss Roll). Tender chocolate sponge cake filled with fluffy Raspberry Jam whipped cream.
Cake batter recipe;
70g(1/2 cup) all purpose flour
1tbsp corn starch
2 Eggs
1/2 tbsp cocoa powder
60g (5tbsp) sugar
1tsp baking powder
1 tsp vanilla extract
Pinch of salt
Heart cake batter;
1 Egg white
1 1/2 tbsp sugar
30g (3 1/2 tbsp) flour
30g (2 tbsp) butter
Jam;
125g (1 cup) Raspberries
80g (6tbsp) sugar
Juice of Half a lemon
Filling;
150g (2/3 cup) cold heavy cream
30g (2 1/2 tbsp) sugar
1 tsp vanilla extract
2-3 tbsp Raspberry Jam
#swissrollcakerecipe
#creamrollrecipe
#Raspberryrecipes
Chocolate ???? Raspberry Swiss Roll Cake
Hi there! Welcome back to my channel:) today I made a chocolate raspberry Swiss roll cake for valentines. I know I’m posting this 1 week after valentines. I did make this on valentines and my family loved it. Either if you make it for yourself or for next valentines I promise you will love it. The cake is so fluffy and the right amount of chocolaty. It has nice tart raspberry filling and it looks beautiful. Hope you enjoy!????
Ingredients:
- 4 eggs (divided)
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup water
- 1/3 cup granulated sugar
- 1/2 cup freeze dried raspberries
- 8 oz cream cheese
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3/4 cup powdered sugar
* You want use 1/2 cup of granulated sugar with the egg whites and 1/3 cup of granulated sugar with the egg yolk.
* You want to use 1/4 cup of powdered sugar with the heavy cream and 3/4 cup of powdered with the cream cheese.
Chocolate & Raspberry Swiss Roll Recipe .Part1
Chocolate and Raspberry Roulade Tutorial
This week's tutorial is on one of my all-time favourite desserts! The Chocolate Raspberry Roulade is a perfect dinner party bake. A soft and airy sponge made from only three ingredients, with a fluffy cream filling and juicy raspberries... could it get any better than this?! Give this one a go if you want to try out some challenging baking techniques, like separating eggs and roulade rolling. But remember... however your bake turns out, as long as you can enjoy it and share it with loved ones that's all that really matters!
INGREDIENTS
100g plain chocolate
4 eggs
100g caster sugar plus a little for sprinkling
300ml double cream
225g or 1 punnet raspberries
cocoa powder to dust
23x33 cm Swiss roll tin is recommended but I used a 25x37 cm roasting tin!
(Recipe from Tesco)
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How to Make Raspberry Chocolate Cake
Kakao! ∴∵ゞ(´ω`*) ♪
Today I’m making a rich raspberry chocolate cake.
It’s sweet yet elegant, with a taste so rich and tart.
The best season for raspberry is June to August. Coming up soon!
※For this video, I reduced the volume when I used the hand-blender. Please be aware of the noise if you use one.
Thank you for translating the subtitles and video descriptions.
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About “Invert sugar”
Invert sugar allows the sponge to maintain its moisture and makes the ganache creamier. It’s not an absolute necessity, but you could probably substitute it for starch syrup and get similar results.
Rectangular pan 180 x 120x 50mm for one sheet
WhiteThumb 18-8 Rectangle bottomless mold 180×120×H50
■Sponge
Unsalted butter: 90g
Invert sugar (tremorine) : 15g
Granulated sugar: 135g
Whole egg: 120g
Flour: 80g
Cocoa powder: 25g
Cornstarch: 20g
Baking powder: 3g
[Sponge/recipe]
1. Add granulated sugar and invert sugar to softened butter and mix thoroughly.
2. Small amounts at a time, add beaten whole eggs.
3. Mix in the sifted powder ingredients.
4. Pour it into a parchment-lined cake pan, size 12cm (480g).
5. The middle rises, so bake with a sunken center.
6. Bake for 60 minutes at 160 °C.
■Raspberry jam
Raspberry: 120g
Raspberry puree: 50g
Lemon juice: 10g
Granulated sugar: 120g
[Raspberry jam recipe]
1. Add everything in a pan and heat it up
2. Watch the consistency and reduce
■30 Baume syrup
Granulated sugar: 75g
Water: 60g
[Baume syrup recipe]
1. Add water and granulated sugar in a pan and heat
2. When the sugar melts and the liquid is transparent, take it off the heat
■Imbibage
30 Baume syrup: 130g
Kirschwasser: 5g
[Imbibage recipe]
1. Simply add the two ingredients.
■Ganache
Sweet chocolate 60~70% cacao: 120g
Raspberry puree: 80g
Whipping cream 35%: 40g
Invert sugar (tremorine) : 10g
Unsalted butter: 20g
[Ganache recipe]
1. Measure the chocolate and puree in the same bowl and melt over hot water.
2. Combine whipping cream and invert sugar and bring to a boil.
3. Add 2 to 1’s bowl and mix well.
4. Add butter once the ganache is below 40℃, use a hand blender to emulsify.
■Glaçage glaze
Water: 90g
Whipping cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin sheet: 9g
[Glaçage glaze recipe]
1. Combine water and whipping cream in a pan and heat
2. Measure and add cocoa powder and granulated sugar in the same bowl and whisk.
3. When the 1 is boiled, add 2 and heat again.
4. Once it reaches a boil, add the gelatin and pour it through a strainer.
■Napage
Powder sugar:5g
Gelatin sheet: 2g
Water: 45ml
[Putting it together]
1. Slice the sponge into three, 1cm sheets.
2. Spread imbibage on the 1st layer, and add ganache on top.
3. Layer a sheet of sponge on top, and spread imbibage on the 2nd sheet, and add raspberry jam on top.
4. Layer the 3rd sheet on top, spread imbibage, and give it a thin coat of ganache.
5. Cool the cake in the fridge until the ganache solidifies.
6. When the ganache solidifies, hand blend the glaçage to eliminate bubbles and make sure it's around 25-28℃, and pour it on top.
7. By adding a layer of ganache on top, this prevents the glaçage from getting absorbed by the sponge.
8. If the glaçage has solidified, you can cut it and decorate with the berries.