Chocolate Roll with Raspberries
Baking and Desserts • Italian
Description
Chocolate Roll with Raspberries
Ingredients
- Chocolate 5 oz
- Farm fresh eggs 5 pieces
- Sugar ½ cup
- 10% cream 5 fl oz
- Raspberry leaves 10 oz
Step-by-Step Guide
Step 1
Separate the yolks from the whites.
Step 2
Whisk the yolks with sugar separately.
Step 3
Melt the chocolate in a water bath, let it cool slightly, and pour it into the yolks, mixing again with a mixer on low speed until the color is uniform.
Step 4
Whip the egg whites to a stiff peak and add them to the mixture, folding until smooth.
Step 5
Line a baking tray (mine is about 32x38 cm) with parchment paper and evenly pour the prepared mixture onto it.
Step 6
Place in a preheated oven for 6–8 minutes at 390°F.
Step 7
Remove, dampen a kitchen towel with cold water, and cover the baked layer for about 3–4 minutes to cool and help it release from the paper.
Step 8
Remove the towel, take a new sheet of parchment paper, cover it, and quickly flip it over. Remove the used sheet and let the layer sit for about 7 minutes to cool completely.
Step 9
Whip the cream with a little sugar or you can use vanilla sugar.
Step 10
Spread the mixture over the cooled layer, smooth it out, and top with berries; if using frozen berries, thaw them first and drain the juice.
Step 11
Holding one side with the paper, roll it into a log, pinch the edges of the paper, and place it in the refrigerator overnight.
Step 12
When serving, remove from the paper, sprinkle with powdered sugar, and you can decorate with berries and mint leaves.
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