Chocolate Raspberry Swiss Roll Jul 2 Written By Sarah Truesdell PrintChocolate-Raspberry Swiss RollYield: 1 rollAuthor: Sarah TruesdellIngredientsFor the cake4 large eggs (6.5 fl. oz.)1/3 cup (66g) granulated sugar1/3 cup (66g) brown sugar, packed1 tbsp (15ml) strong coffee or 1 tsp espresso powder1/4 cup (60g) unsalted butter, melted1 tsp vanilla extract1/2 cup (70g) all-purpose flour3 tbsp unsweetened cocoa powder1 tsp baking powder1/4 tsp saltFor the jam1 pound raspberries or strawberries1 1/4 cup granulated sugarJuice and zest of two lemonsFor the filling1 cup (8 fl. oz.) cold heavy cream3 tbsp (38g) granulated sugaror 5 tbsp (38g)powdered sugar1 tsp vanilla extract1/2 cup mascarpone cheese, softenedFor the ganache1/2 cup (4 fl. oz.) heavy cream or heavy whipping cream4 oz (113g) semi-sweet chocolate, finely chopped (chips are fine)optional for glossy shine: 1 tsp light corn syrupInstructionsBake the cakePreheat oven to 350°F .Spray a 1/2 sheet baking pan (about 17.5 x 12.5 inches) with cooking spray then line with parchment, so the parchment paper sticks. Spray parchment with cooking spray. Make sure parchment covers entire bottom of pan.Separate the eggs, taking care to keep yolk out of the egg whites.You can use a hand mixer or a stand mixer fitted with whisk attachment. Clean your attachments and bowl well, making sure there are no traces of grease. Beat the egg whites and granulated sugar together until stiff peaks form. Remove to a separate bowl and set aside. In the same mixer bowl (no need to clean it), beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.Sift the flour, 3 tablespoons of cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter and coffee/espresso powder into the egg yolk mixtures. Add the dry ingredients. Beat on medium speed until completely combined. Using a rubber spatula, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites! Batter will be very light.Spread batter evenly into prepared pan. It will be a very thin layer. Smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Take care to not over-bake.While the the cake is baking , place a piece of parchment paper (larger than the cake) or a thin, flat-weave kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.Make the JamWash and pick over berries. Slice into 1/4 inch pieces.In a large, deep, and ideally wide, mix berries with sugar and lemon juice.Allow to macerate for 15-20 minutes.Cook over moderate heat. Bring to a boil and reduce heat to maintain a low boil/simmer. Stir occasionally, more frequently towards the end of the cooking process.Jam is done when it drops in sheets from a wooden spoon, or a registers a consistent 220F on a candy or instant read thermometer.Carefully pour into clean container. Allow to cool completely.Make the filling and fill the cakeUsing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form. Add mascarpone cheese in chuncks. Continue whipping until stiff peaks are acheived. Slowly and gently unroll the cake. Spread with a thin layer of jam. Then spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Cut the cake in quarter (in half length-wise and width-wise). Gently roll the individual cakes back up, without the parchment/towel this time. Wrap tightly in plastic wrap to help maintain shape. Set aside on the counter or in the refrigerator.Ganache the cakePlace chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (If it comes to a full boil, let it cool a bit.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.Pour ganache all over cake rolls. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.Cover leftover cake and store in the refrigerator for up to 3 days.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Chocolate Raspberry Swiss Roll Jul 2 Written By Sarah Truesdell PrintChocolate-Raspberry Swiss RollYield: 1 rollAuthor: Sarah TruesdellIngredientsFor the cake4 large eggs (6.5 fl. oz.)1/3 cup (66g) granulated sugar1/3 cup (66g) brown sugar, packed1 tbsp (15ml) strong coffee or 1 tsp espresso powder1/4 cup (60g) unsalted butter, melted1 tsp vanilla extract1/2 cup (70g) all-purpose flour3 tbsp unsweetened cocoa powder1 tsp baking powder1/4 tsp saltFor the jam1 pound raspberries or strawberries1 1/4 cup granulated sugarJuice and zest of two lemonsFor the filling1 cup (8 fl. oz.) cold heavy cream3 tbsp (38g) granulated sugaror 5 tbsp (38g)powdered sugar1 tsp vanilla extract1/2 cup mascarpone cheese, softenedFor the ganache1/2 cup (4 fl. oz.) heavy cream or heavy whipping cream4 oz (113g) semi-sweet chocolate, finely chopped (chips are fine)optional for glossy shine: 1 tsp light corn syrupInstructionsBake the cakePreheat oven to 350°F .Spray a 1/2 sheet baking pan (about 17.5 x 12.5 inches) with cooking spray then line with parchment, so the parchment paper sticks. Spray parchment with cooking spray. Make sure parchment covers entire bottom of pan.Separate the eggs, taking care to keep yolk out of the egg whites.You can use a hand mixer or a stand mixer fitted with whisk attachment. Clean your attachments and bowl well, making sure there are no traces of grease. Beat the egg whites and granulated sugar together until stiff peaks form. Remove to a separate bowl and set aside. In the same mixer bowl (no need to clean it), beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.Sift the flour, 3 tablespoons of cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter and coffee/espresso powder into the egg yolk mixtures. Add the dry ingredients. Beat on medium speed until completely combined. Using a rubber spatula, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites! Batter will be very light.Spread batter evenly into prepared pan. It will be a very thin layer. Smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Take care to not over-bake.While the the cake is baking , place a piece of parchment paper (larger than the cake) or a thin, flat-weave kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.Make the JamWash and pick over berries. Slice into 1/4 inch pieces.In a large, deep, and ideally wide, mix berries with sugar and lemon juice.Allow to macerate for 15-20 minutes.Cook over moderate heat. Bring to a boil and reduce heat to maintain a low boil/simmer. Stir occasionally, more frequently towards the end of the cooking process.Jam is done when it drops in sheets from a wooden spoon, or a registers a consistent 220F on a candy or instant read thermometer.Carefully pour into clean container. Allow to cool completely.Make the filling and fill the cakeUsing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form. Add mascarpone cheese in chuncks. Continue whipping until stiff peaks are acheived. Slowly and gently unroll the cake. Spread with a thin layer of jam. Then spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Cut the cake in quarter (in half length-wise and width-wise). Gently roll the individual cakes back up, without the parchment/towel this time. Wrap tightly in plastic wrap to help maintain shape. Set aside on the counter or in the refrigerator.Ganache the cakePlace chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (If it comes to a full boil, let it cool a bit.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.Pour ganache all over cake rolls. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.Cover leftover cake and store in the refrigerator for up to 3 days.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
