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About Me
- Ruth Goi
- I love to make dessert. I love green - plants are a must have in the house and nature walk.
Chocolate Raspberry Roll
Chocolate Roll
3oz dark chocolate, chopped
1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 large eggs
1/2 cup sugar
1 tsp vanilla extract
2 tbs cold water
Chatilly Cream
2 cups hearvy cream
2 tbs confectioner's sugar
1 tsp vanilla extract
fresh raspberries, to fill
___________________________________
Chocolate Roll: Preheat oven to 190*C
Butter and flour a 38 x 21 cm pan. Line with parchment paper.
Melt the chocolate in a double boiler over simmering water. Set aside to cool. Mix the flour, baking powder, baking soda and salt in a bowl. Beat eggs and sugar with an electric mixer until creamy. Add vanilla. Use a rubber spatula to fold dry ingredients into the egg mixture, alternating with the water. Add the chocolate. Spoon the batter into the prepared pan and bake for 10 to 15 mins or until springy to the touch. Remove from pan immediately to cool.
Chantilly Cream: Beat the cream, confectioners' sugar and vanilla extract with mixer until stiff.
Constructing: Unroll the cake and spread evenly with half the chantilly cream, leaving a 1-inch border. Sprinkle with raspberries. Reroll the cake. Slice and serve with the remaining chantilly passed separately.
(I made my brother-in-law's birthday cake with this recipe, instead of a roll, I ensemble it into a layer cake)
3oz dark chocolate, chopped
1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 large eggs
1/2 cup sugar
1 tsp vanilla extract
2 tbs cold water
Chatilly Cream
2 cups hearvy cream
2 tbs confectioner's sugar
1 tsp vanilla extract
fresh raspberries, to fill
___________________________________
Chocolate Roll: Preheat oven to 190*C
Butter and flour a 38 x 21 cm pan. Line with parchment paper.
Melt the chocolate in a double boiler over simmering water. Set aside to cool. Mix the flour, baking powder, baking soda and salt in a bowl. Beat eggs and sugar with an electric mixer until creamy. Add vanilla. Use a rubber spatula to fold dry ingredients into the egg mixture, alternating with the water. Add the chocolate. Spoon the batter into the prepared pan and bake for 10 to 15 mins or until springy to the touch. Remove from pan immediately to cool.
Chantilly Cream: Beat the cream, confectioners' sugar and vanilla extract with mixer until stiff.
Constructing: Unroll the cake and spread evenly with half the chantilly cream, leaving a 1-inch border. Sprinkle with raspberries. Reroll the cake. Slice and serve with the remaining chantilly passed separately.
(I made my brother-in-law's birthday cake with this recipe, instead of a roll, I ensemble it into a layer cake)
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