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To make a raspberry chocolate swiss roll, you need some basic ingredients. First, gather four large eggs. They should be at room temperature for the best rise. Next, use 100 grams of granulated sugar. This sweetens your cake and helps it stay soft.

Raspberry Chocolate Swiss Roll

Elevate your dessert game with this mouthwatering Raspberry Chocolate Swiss Roll! This delightful treat combines rich chocolate cake with tangy raspberries, making it a showstopper at any gathering. Follow easy step-by-step instructions to create a stunning dessert that will impress your family and friends.Click through and start baking this heavenly delight today!
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Ingredients
  

4 large eggs, at room temperature

100g (½ cup) granulated sugar

80g (⅔ cup) all-purpose flour

30g (¼ cup) unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

200ml (¾ cup) heavy whipping cream

2 tablespoons powdered sugar

100g (3.5 oz) fresh raspberries (plus extra for garnish)

Chocolate shavings, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, letting it hang slightly over the edges for easy removal.

    Prepare the Batter: In a bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until pale and fluffy, approximately 5-7 minutes. The mixture should form ribbons when the beaters are lifted.

      Sift Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg mixture, using a spatula. Add in the vanilla extract and mix just until combined, taking care not to deflate the batter.

        Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly pressed in the center.

          Cool the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper. Roll the cake up with the towel from one end to the other while it’s still warm, and let it cool completely wrapped in the towel.

            Prepare the Filling: In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the fresh raspberries, preserving some for topping later.

              Assemble the Swiss Roll: Once the cake has cooled, unroll it carefully and spread the raspberry cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly without the towel this time, sealing the seams and edges.

                Chill and Garnish: Place the Swiss roll seam-side down on a serving platter and chill in the refrigerator for at least 30 minutes before slicing. Before serving, dust with powdered sugar, chocolate shavings, and top with additional fresh raspberries.

                  - Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8