Description
A delightful dessert that combines rich chocolatey goodness with tart raspberries, perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Extra raspberries for topping
- Chocolate shavings or cocoa powder (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 15×10 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- Make the chocolate batter by beating the eggs and sugar together until thick and pale, about 5 minutes. Add the vanilla extract, then gently fold in the flour, cocoa powder, and salt.
- Bake for about 12-15 minutes, until the cake springs back when lightly touched.
- Roll the warm cake with a clean kitchen towel, letting it cool completely in this rolled position.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the cooled cake with whipped cream and scatter fresh raspberries on top.
- Roll the cake again gently without the towel and chill seam-side down on a platter for at least an hour.
- Garnish with cocoa powder or chocolate shavings and extra raspberries before serving.
Notes
Feel free to substitute raspberries with strawberries or blueberries. This cake can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate, raspberry, roll cake, dessert, easy baking