Raspberry Chocolate Roll Recipe

The first desert I ever made, was actually a roll. It was when I was engaged to my hubby and we were going out with his family. Everyone was impressed by the roll, while I was stressing, hoping it tastes OK :) Our culture almost required that a bride knew how to cook.

Making this type of a roll is very simple. This roll can be served literally right away. It tastes very light, sweet, with a nice raspberry flavor.

Serving size:
25 min
30 min
Ready in
45 min


The Roll:
Preheat over to 350F. Whisk eggs together with sugar until it doubles in volume. In a separate bowl combine flour and cacao together.
By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough. Spread the dough into the lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let roll cool to room temperature. Remove towel and parchment paper.
Filling & Topping
Unroll the cake and spread the mashed raspberries over the cake. Let the mixture soak for a few minutes while you work on the cream.
Whip powdered sugar together with cacao and heavy whip cream. Make sure the bowl and whip cream is very cold, it will make the cream firm.
Spread a thick layer of cream over the raspberries. Roll the cake back into the roll. Cover the top with cream, decorate with some raspberries, chocolate or cacao.
Keep it refrigerated before serving.
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