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Chocolate raspberry roll
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| Ingredients Chocolate roll: | |
| 3 oz | dark chocolate, coarsly chopped |
| 1/2 cup | all purpose flour |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 4 | eggs |
| 3/4 cup | sugar |
| 1 teaspoon | vanilla |
| 2 tablespoon | cold water |
| 2 tablespoon | powdered sugar |
| Chantilly cream: | |
| 2 cups | heavy cream |
| 2 tablespoon | powdered sugar |
| 1 teaspoon | vanilla |
| Raspberrie, to fill Directions Chocolate roll: Preheat oven to 375 Prepare a 15 1/2 x 10 1/2 inch jelly roll pan. Line with parchment paper. Melt the chocolate in double broiler over barely simmering water. Set aside to cool. Mix the flour, baking powder and saltin a medium bowl. Beat eggs and sugar in mixer until pale and thick. Add the vanilla. Use a large rubber spatula to fold in the dry mixture into the egg mixture alternately with the water. Add the chocolate. Spoon the batter into prepared pan. Bake 15-20 minutes. Dust a kitchen towel with powdered sugar. Turn the cake onto the towel and remove the parchment paper. Roll up the cake using the towel as a guide. Let cool. | |
| Cream | |
Best the cream, powdered sugar and vanilla extract with an electric mixer on high speed until stiff. Unroll the cake a spread the cream, leaving a 1 inch border. Sprinkle with raspberries. Reroll the cake.
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