Friday, July 8, 2011

Double Raspberry Chocolate Swiss Roll









Ingredients:

Sponge - same recipe as here

Chocolate stripes
15g butter, soften to room temperature
10g icing sugar
15g egg white
10g cocoa powder* 
* I think 5g top flour + 3g cocoa powder will yield a better consistency

Raspberry chocolate jam filling
75g raspberries
50g caster sugar
15g bittersweet chocolate chips

Whipping cream filling - whip together till peak:
120g whipping cream
13g caster sugar

Fresh raspberries - for filling and garnish


Method:
1) For the chocolate stripes:  Mix all ingredients to a paste and fill into a piping bag.  Line a baking tray with baking paper and pipe straight lines across the tray.  

2) Prepare the sponge batter and pour over the chocolate lines.  Bake in preheated oven at 185C for 15 minutes.

3) Raspberry jam filling:  Place the raspberries and sugar in a small saucepan and cook over medium-low heat for about 8 minutes.  Stir constantly to prevent burning.  Remove from heat when the jam has thickened (it will thicken further when cool).  Stir in the chocolate chips, mix well to combine with the jam.  Set aside to cool.

4) To assemble:  Place the sponge, skin side up, on a piece of baking paper.  Spread a layer of whipped cream on the sponge.  Place a row of raspberries on the cream (about 2" from the beginning point of rolling).  Spread more cream to cover the raspberries.  

5) Pipe lines of raspberry jam on the cream.  Roll up the sponge, wrap it in the baking paper and keep chill in fridge for an hour to set the swiss roll.  Garnish with more fresh raspberries and serve chill.


[Recipe: Adapted from 孟老师 “美味蛋糕卷”]




I added the chocolate stripes pattern to match with the raspberry chocolate jam filling.  But, I think taste-wise, I prefer a drizzle of melted chocolate over the swiss roll (after chilling in the fridge to set) or perhaps a chocolate marbling effect when preparing the sponge (i.e. 1/3 cocoa batter + 2/3 plain batter).  

I would like to share this post with Aspiring Bakers #9: Swiss Rolling Good Timeshosted by {L} of Obsessedly Involved with Food.  







6 comments:

  1. 我觉得在蛋糕体上动工蛮费心机的,你很勤劳也!Raspberry在这里卖的比蓝每还贵,我没尝过呢。嘻嘻。。我很吝啬:P

    茄子

    ReplyDelete
  2. 对呀,蛮费功的,可是效果没想像的好 .. 那天上超市刚好raspberry 有特价 ^_^ 这里也一样,一盒raspberry 可以买两盒的蓝莓。

    ReplyDelete
  3. I love raspberry but it very expensive. Mind can I have a slice. ;p

    ReplyDelete
  4. So beautiful and yummy. Theresa

    ReplyDelete
  5. HI ,is my first visit to your blog, I love this roll ... and the recipes I have seen ... TE SIGO ... and I invite you to share my recipes and blog ... from VIGO SPAIN, Greetings Marimi

    ReplyDelete
  6. Happy Flour: come, my pleasure!

    Theresa/Garlutti: Thanks for visiting!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...