Chocolate Raspberry Swiss Roll

Chocolate Raspberry Swiss Roll is a beautiful combination of chocolate and raspberry. The biscuit is combined with a chocolate mousse and decorated with chocolate chips. This Swiss roll is a Christmas cake of  your dreams!

I am a bit in delay with posting Chocolate and Raspberry Yule Log… As far as you know, I have been committed with making cakes Buche de Noel in a weekly basis since the middle of November. This will be my fourth Buche de Noel if I do not count Meringue Roulade which resembles a Christmas yule log. And there will be a few more ahead! So, you will have a choice of Buches de Noel to serve on a Christmas table. Well, this holiday table deserves the best dessert of the year!

I love this famous combination of chocolate and raspberry wildly used in the French Pastry world. I have already made Tart Chloe by Pierre Hermé with the same tasteful combination. It is speechless… You should try it! This time, the creation belongs to another French chef Alain Ducasse. Who is next?

Chocolate Raspberry Yule Log seems difficult to make, but in reality, it is not. Just make the raspberry marmalade and chocolate chips in advance, and it will take an active one hour to make this Buche de Noel.

Spark joy in your family members and friends with this custom made Chocolate Raspberry Yule Log! I wish you all the best in this holiday season!

Ingredients:

For the biscuit:

• 4 whole eggs
• 18 g flour
• 20 g cacao powder
• 20 g potato starch
• 37 g butter, melted
• 85 g caster sugar

For the raspberry marmalade:

• 125 g frozen raspberry puree
• 125 g frozen raspberries
• 4 g pectin NH
• 100 g caster sugar
• 10 g lemon juice

For the chocolate mousse:

• 200 g whipping cream
• 150 g dark chocolate
• 4 g gelatin (2 gelatin sheets *)
• 60 g heavy cream
• 40 g milk
• 2 egg yolks
• 15 g caster sugar1

For the decoration:

• 200 g dark chocolate
• 25 g cacao powder
• 25 g icing sugar
• 8 fresh raspberries
• gold leaves (optional)

Instructions:

To make the biscuit, heat the oven to 375 degrees F/190 C.

In a bowl, sift the flour, cocoa powder *, potato starch and set aside. In a separate bowl, beat the egg whites with an electric mixer * until they are mounted. Then gradually add the caster sugar and continue to whisk until you get the glossy meringue.

Add the egg yolks and gently mix with a rubber spatula *, working in the same direction.

Finally, add the dry mixture of flour, cocoa and starch and gently combine with the spatula. Then add the melted butter and mix again.

Pour the biscuit dough on a baking sheet covered with the parchment paper * or on a silicon mat Flexipat and even the surface with a bent spatula *. Make sure to form a rectangle of 30 x 25 cm.

 Bake the biscuit for 10 minutes. Take the biscuit from the oven and let it cool down.

To make the raspberry marmalade, place the raspberry puree and frozen raspberries in a small saucepan and heat to reach the temperature of 105 F/40 C. Add the mixture of pectin and caster sugar and mix well. Pour the marmalade in a plate and let it cool. Refrigerate.

To make the chocolate mousse, whisk 200 g of whipping cream to get the whipped cream and refrigerate.

Melt the chocolate in a bain-marie or in a microwave till the temperature of 122 F/50 C. In a separate bowl, soak the gelatin in a cold water with ice cubes. Place 60 g of heavy cream and milk in a small saucepan and bring to a boil. In another bowl, mix egg yolks and sugar with a hand whisk *.

Pour the egg yolks/sugar mixture into the boiling cream/milk mixture and continue to whisk over low heat. Once the preparation thickens, remove the saucepan from the heat and cool it down, placing over a large bowl with the iced cold water. Add immediately the drained gelatin and mix until melted.

Pour the warm preparation over the melted dark chocolate and mix gently with the spatula.

Once the chocolate ganache reaches the temperature of 113 F/45 C, add the cold whipped cream and mix.

Keep the ready chocolate mousse at the room temperature.

To make the chocolate decorations, temper the dark chocolate. Cut the guitar paper or simply plastic sheets into small pieces and arrange them on a table. Spread the small amount of the chocolate on those sheets with a bent spatula * and form thin “tears”.

Sprinkle the chocolate with the cocoa powder * and place the sheets with chocolate in a tile mold in order to give them a slight curvature.

To assemble Buche de Noel, flip the biscuit over the parchment or a kitchen towel and remove the parchment paper * or Flexipat. Cut the rectangle of 25-28 cm. Spread a thin layer of the raspberry marmalade…

and another layer of the chocolate mousse, using the bent spatula *. Roll the biscuit, starting from the top to the bottom and tighten it.

Wrap the biscuit roll in the parchment paper * and refrigerate for at least 1 hour. Then transfer the biscuit on a serving platter. Cover the roll with the chocolate mousse and spoon it out with the back of a tablespoon.

Decorate the Yule Log with chocolate “tears”. Sprinkle with cocoa powder * and icing sugar. Arrange fresh raspberries and some gold leaves. Refrigerate the Christmas log for at least 2 hours.

Happy baking and enjoy!

Tips:

• Make the raspberry marmalade from fresh berries if the season permits.
• How to temper the dark chocolate? Click HERE and look at the tips.
• To give the curvature to chocolate “tears”, place sheets of guitar paper with the chocolate into small narrow glasses and let the chocolate set.
• Take Buche de Noel out of the fridge 30 minutes before serving.

Watch the video masterclass of how to make Chocolate and Raspberry Yule Log at https://www.academiedugout.fr/recettes/buche-chocolat-framboise_7489_2.

The recipe is taken from https://www.academiedugout.fr/recettes/buche-chocolat-framboise_7489_2 and translated from French. It is re-written by me, but the authorship belongs to Alain Ducasse. All posted pictures are mine.

Have you tried this recipe or would you like to make it? Just speak to me, leaving a comment below. I wanna hear from you!

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