RASPBERRY CHOCOLATE SWISS ROLL

Ingredients

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BATTER

• 4 Eggs
  • Divided to whites and yolks
• 1/2 Cup + 1/3 Cup Sugar
  • Divided
• 1 Teaspoon Vanilla
• 1/2 Cup Flour
• 1/3 Cup Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/8 Salt
• 1/3 Cup Water

FILLING

• 1/2 Cup Freeze Dried Raspberries
• 8 oz. Package Cream Cheese
  • Room Temperature
• 1/2 Teaspoon Vanilla
• Pinch of Salt
• 1/4 + 3/4 Cup Powdered Sugar
  • Divided
• 1 Cup Heavy Whipping Cream

GANACHE

• 3 oz. Semi-Sweet Chocolate
• 6 Tablespoons Heavy Whipping Cream

TOPPING

• 6 oz. Container of Raspberries

Directions

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Preheat oven to 350 degrees.
Coat a jelly-roll baking pan (10×15) with cooking spray and line with parchment paper. Coat again with cooking spray.
Place out a clean tea towel and dust with powdered sugar.

CAKE

1. In a bowl of a stand mixer, beat egg whites until soft peaks. While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks. Move to large bowl.
   
   
2. In a bowl of a stand mixer, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat for 2 more minutes.
   
   
3. In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda and salt together.
   
   
4. Alternating, add the flour mix and the 1/3 cup water to the egg yolk mixture and mix on low until thoroughly mixed.
   
   
5. Fold the chocolate batter into the egg whites a little at a time, being careful not to knock out all of the air. Fold until combined.
   
   
6. Spread the batter into the baking pan and bake for 12-15 minutes until the cake springs back when lightly touched.
   
   
7. Immediately invert the cake onto the towel, remove the parchment paper, roll the cake and let it cool completely.

FILLING

1. Place the freeze dried raspberries in a blender and pulse into a fine powder.
   
   
2. In the bowl of a stand mixer, whisk heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form.
   
   
3. Put whipped cream into a separate bowl.
   
   
4. In the bowl of a stand mixer, beat cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla and salt.
   
   
5. Fold in 1 1/2 cups of the whipped cream until combined (Save remaining cream to decorate).
   
   
6. Carefully unroll the cake, spread the filling evenly and re roll the cake, starting from the same end as it was originally rolled.
   
   
7. Place cake on plate, cover with plastic wrap and let set in fridge for 3 hours.

GANACHE AND DECORATE

1. Heat the whipping cream in the microwave for 30 seconds (or until hot).
   
   
2. Add chocolate chips to the bowl and let sit for 2 minutes.
   
   
3. Stir until smooth and allow it to cool to room temperature before pouring and spreading over the cake.
   
   
4. Decorate with extra whipped cream and fresh raspberries.

Notes:
The powdered sugar on the tea towel keeps it from sticking.