This roll cake is great for any special occasion or celebration. It’s easier to make than you think and it’s so pretty, and so good as a treat for your guests, or your hosts if you are invited over to some friends’. Everyone will be impressed with this cake, even your mother-in-law, and you’ll have delicious desserts for sure.

It’s coverd with icing sugar and served in slices so that everybody can see the beautiful shape of the roll filled with the chocolate and raspberries. It’s a very versatile cake that can be filled with any kind of variation. Instead of chocolate cream and raspberries you can fill it with whipped cream, pastry cream, chocolate, jam, or even with savoury ingredients such as tuna salad or a vegetable filling.  

Ingredients for the cake

120 g sugar
4 large eggs
120 g flour

Ingredients for the filling

200 ml whipping cream
100 g black chocolate, chopped
100 g raspberries

Pre-heat the oven to 170ºC

Beat the eggs together with the sugar with the help of an electrical mixer for 12 minutes. You’ll get a cream that is quite light in color and soft which will have doubled its volume. Add the flour and mix at low speed just until it’s incorporated.

Line a baking tray with parchment paper. Spread the batter over the paper using the whole surface of the tray and bake for 9-10 minutes, or until the surface is golden. Tip the flat cake over a wet kitchen cloth and let cool completely before filling.

To make the chocolate cream heat the whipping cream in a pot over low heat, add the chopped chocolate and stir with a wooden spoon. When the chocolate has melted completely and it’s incorporated to the whipping cream, remove the pot from the heat and le cool.
To get the chocolate cream texture, the mixture must be really cold, so it’s better to place it in the refrigerator for at least 30 minutes before whipping.  
Whip the cream with the help of an electrical mixter to form stiff peaks.

Cover the flat cake with the chocolate cream and raspberries, but leave a 2-cm-edge uncovered for a better closing of the cake roll. Roll the cake from the longest part. Dust with icing sugar before serving and enjoy!

If you are not going to eat the cake roll right away, I recommend that you keep it covered in the refrigerator to avoid drying. Bon appétit.

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