Ingredients
4eggs,divided
½cupsugar,plus ⅓ cup, divided
1tspvanilla
½cupflour
⅓cupcocoa powder
½tspbaking powder
¼tspbaking soda
⅛tspsalt
⅓cupwater
½cupfrozen dried raspberries,½ oz
8ozcream cheese,room temperature
½tspvanilla
salt,a pinch
1cuppowdered sugar,divided
1cupheavy whipping cream
3ozsemi-sweet chocolate chips
6tbspheavy whipping cream
6ozraspberries,fresh
Preparation
Preheat the oven to 350 degrees F.
Line a 10×15 inch jelly roll pan with parchment paper, then grease with cooking spray.
In a mixing bowl, use an electric hand mixer to beat the egg whites until soft peaks form.
While mixing, slowly add in the ½ cup of sugar, then beat until stiff peaks form.
In a bowl of a stand mixer with the whisk attachment, beat the egg yolks on medium speed for 3 minutes.
Add the ⅓ cup of sugar and vanilla, then beat for 2 more minutes.
In another mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
Alternately add the flour mix and the ⅓ cup of water to the egg yolk mixture in the stand mixer.
When thoroughly mixed after scraping down the sides of the bowl, fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
Spread the batter into the prepared baking pan.
Bake for 12 to 15 minutes until a toothpick comes back clean and the cake springs back when lightly touched.
Prepare a dish towel coated thoroughly in powdered sugar.
When the cake is done, immediately invert it onto the towel.
Remove the parchment paper, then then starting at the narrow end, roll it up to form a log. Let it cool completely.
Place the freeze dried raspberries in a blender, then pulse into a fine powder. It should yield about 2 tablespoons.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form. Transfer the whipped cream into a separate bowl.
In the stand mixer bowl fitted with the paddle attachment, beat the cream cheese until smooth.
Add in ¾ cup of powdered sugar, raspberry powder, vanilla, and salt.
Fold in 1½ cups of the whipped cream until combined, then place the remaining whipped cream in the fridge for garnish.
Carefully unroll the cake, then spread the raspberry filling evenly over the entire surface.
Roll the cake back up the same way it was rolled before.
Place the cake roll on a plate, cover with plastic wrap, then place them in the fridge for at least 3 hours.
Heat 6 tablespoons of whipping cream in the microwave for 45 seconds or until hot. Add the chocolate chips.
Cover and let it sit for 2 minutes, then stir until smooth.
Let the ganache come to room temperature for about 5 to 10 minutes.
Pour and spread the ganache over the swiss roll.
Let the ganache cool on the cake for 5 minutes, then top with the whipped cream and fresh raspberries.
Sprinkle with powdered sugar, serve, and enjoy!
