Chocolate Raspberry Roulade Recipe

Eggs: Essential for the structure and texture of the roulade, providing both richness and stability.

Caster sugar: A fine sugar that dissolves quickly, adding sweetness and helping to create a light, airy texture.

Cocoa powder: Provides the rich chocolate flavor that is the star of this dessert.

Whipped double cream: Adds a luscious, creamy filling that complements the chocolate and raspberries perfectly.

Fresh raspberries: Adds a burst of tartness and freshness, balancing the richness of the chocolate and cream.

When whisking the egg whites, ensure that your bowl and whisk are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from reaching stiff peaks. For best results, use a metal or glass bowl rather than plastic, as plastic can retain grease.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well as a binder in baking.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in place of caster sugar, though it may result in a slightly grainier texture. You can also pulse granulated sugar in a food processor to make it finer.

• cocoa powder - Substitute with carob powder: Carob powder has a similar color and texture to cocoa powder and can be used in the same quantity. It has a slightly different flavor but works well in most chocolate recipes.

• whipped double cream - Substitute with coconut cream: Chill a can of full-fat coconut milk and scoop out the solidified cream. Whip it as you would double cream. This is a great dairy-free alternative.

• fresh raspberries - Substitute with frozen raspberries: Thaw and drain frozen raspberries before using them. They provide a similar flavor and texture to fresh raspberries.

• To keep your chocolate raspberry roulade fresh, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. It will stay delicious for up to 2 days.
• If you want to enjoy your roulade later, you can freeze it. First, place the roulade on a baking sheet and freeze it until solid. This prevents it from losing its shape.
• Once frozen, wrap the roulade in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Label the wrapped roulade with the date so you can keep track of its freshness. It can be stored in the freezer for up to 1 month.
• When you're ready to serve, remove the roulade from the freezer and let it thaw in the refrigerator for several hours or overnight. This slow thawing process helps maintain its texture and flavor.
• Before serving, you can dust the roulade with a bit more cocoa powder to refresh its appearance. Enjoy your delightful dessert as if it were freshly made!

• Preheat your oven to 150°C (300°F). Place the chocolate raspberry roulade on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, slice the roulade into individual portions. Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 20-30 seconds. Check and repeat if necessary, but be cautious not to overheat and melt the whipped cream.

• For a more delicate approach, use a steamer. Wrap the roulade in parchment paper and place it in the steamer basket. Steam for about 5-7 minutes, ensuring the cake is warmed evenly without becoming soggy.

• If you have an air fryer, preheat it to 150°C (300°F). Place the roulade in the basket, ensuring it’s not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure it’s warming evenly.

• For a stovetop method, use a double boiler. Place the roulade on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam gently for about 5-7 minutes, ensuring the cake remains moist and the cream doesn’t melt excessively.

• Oven: Used to bake the roulade at the specified temperature of 180°C (350°F).

• Baking tray: Holds the cake mixture while it bakes in the oven.

• Parchment paper: Lines the baking tray to prevent the cake from sticking.

• Mixing bowl: Used to whisk the egg yolks and sugar together.

• Mixing bowl: Used to whisk the egg whites until stiff peaks form.

• Whisk: Used to beat the egg yolks with sugar and to whisk the egg whites.

• Spatula: Helps in folding the cocoa powder into the egg yolk mixture and then folding in the egg whites.

• Cooling rack: Allows the cake to cool evenly after baking.

• Sheet of parchment paper: Used to roll the cake up after baking.

• Knife: Assists in spreading the whipped cream evenly over the cake.

• Serving plate: Holds the finished roulade for presentation.

• Sifter: Sifts the cocoa powder to ensure there are no lumps.

• Measuring jug: Measures the whipped double cream accurately.

• Measuring scale: Weighs the caster sugar and cocoa powder precisely.

Prepare ingredients in advance: Measure and separate eggs, sugar, and cocoa powder beforehand to streamline the process.

Use a stand mixer: A stand mixer can whisk egg yolks and egg whites simultaneously, saving you time and effort.

Chill the cream: Keep the whipped cream in the fridge until needed to ensure it stays firm and easy to spread.

Line the tray properly: Properly lining the baking tray with parchment paper will make removing the cake easier and quicker.

Cool the cake quickly: Place the rolled cake in the fridge to cool faster, reducing waiting time.