Honey Chocolate Roulade with Fresh Raspberry Cream
Course Dessert
Prep Time 55 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12-14
Author Valya's Taste of Home
Ingredients
Ingredients for the cake roll:
6large – eggs
½cup– granulated sugar
½cup– honey
½cup- cocoa
1cup– all-purpose flour
Ingredients for the raspberry cream and chocolate ganache:
2cups– heavy whipping cream
½cup– confections’ sugar
1cup– fresh raspberries
4oz.– dark chocolate
3tbsp.– milk
Instructions
Instructions for cake roll:
Preheat oven to 350 F. Beat eggs with sugar on high for 5 minutes.
Reduce the mixer speed to medium and then add honey. Continue beating for 5 minutes.
While the cake roll batter is mixing, mix flour and cocoa with whisker.
Sift in the flour with cocoa and stir on low for 2 minutes or until all combined. Scrape the sides with rubber spatula in between siring.
Pour batter into 12 X 16 baking sheet lined with parchment paper. Bake it on 350 F for 13 – 15 minutes.
Remove from the oven. Sprinkle the top with confections’ sugar (it prevents from sticking to the paper), and then roll it into a log. Let it cool completely.
How to make raspberry cream:
Add heavy whipping cream to a bowl of an electric mixer. Beat it on high for two minutes.
Add confections’ sugar and beat it on high for a minute. Scrape the sides with a spatula and beat it for another minute.
Then add cup of fresh raspberries and mix it for another minute.
How to make chocolate ganache:
Break the chocolate bar into small pieces and put it into a small bowl. Place bowl over pot of boiling water then add milk. Stir until all melted and the ganache is runny and smooth. Set it aside and let it cool to warm temperature (pouring hot ganache will cause the cream to melt).
How to assemble roulade:
Unroll the cake roll. Spread half of the cream evenly.
Roll the roulade tightly into a roll. Spread the rest of the cream on top of the roll. Refrigerate roulade for an hour so the cream can set and get cold (that will prevent from cream to melt when garnishing with warm ganache). Pour warm chocolate ganache onto the top of the roulade. Garnish with fresh raspberries and raspberry leaves.