Roulade with Raspberries and Chocolate

Roulade with Raspberries and Chocolate
Roulade with Raspberries and Chocolate
Dark biscuit, bitter chocolate, refreshing cream, gentle and sweet raspberry jam … mmmmm ….

7 eggs,
7 tablespoon sugar,
7 tablespoon water,
7 tablespoon flour,
1 baking powder,
2 vanilla sugar,
3 tablespoons cocoa


7 oz (200 g) cream cheese,
1.7 oz (50 g) of powdered sugar,
10.1 oz (300 ml) cream,
3 sheets of gelatin

We still need:

7 oz (200 g) dark chocolate,
jam of blackberries,
fresh raspberries, cream for decoration


For the biscuit:

Mix the eggs at the highest speed with sugar and vanilla sugar. Add water. In a separate bowl, sift the flour, baking powder and cocoa and add into the egg mixture while gently mix with spatula. Pour into pan and bake for 15 minutes at 356 °F(180 °C).

When the dough is done, immediately when is still hot roll it in roulade along with paper and cool. For the filling gelatin sheets soak in cold water, blended cream cheese, cream and sugar, dissolve gelatin over low heat and by whisking add the stuffing. Chocolate melt over low heat and cool slightly, then unroll a roll and spread it with chocolate. Allow to cool before stuffing.

When the chocolate is cooled, rub the stuffing of cheese and cream, make a groove along the edge of the rolls, which would be the middle and put the jam in the slot, put the raspberries in the filling and firmly roll up the roulade, wrap it in paper and put in refrigeration. When the roll is cooled, cover with sweet cream.


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