Print

Chocolate Raspberry Swiss Roll (Raspberry Yule Log)

Chocolate roll cake garnished with chocolate and raspberries on a black slate board.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This chocolate raspberry Swiss roll, also called a raspberry yule log, is a rolled chocolate sponge with raspberry preserves and chocolate mousse, topped with dark chocolate tears and fresh raspberries. It is a festive Christmas cake roll for chocolate lovers.

Ingredients

Scale

For biscuit:

  • 4 large eggs
  • 2 1/3 tablespoons (18 g) all-purpose flour
  • 2 2/3 tablespoons (20 g) cocoa powder
  • 2 tablespoons (20 g) potato starch
  • 1.3 oz (37 g) unslated butter, melted
  • 1/3 cup + 2 teaspoons (85 g) granulated sugar

For the chocolate mousse:

  • 2/3 cup (150 g) whipping cream
  • 4 oz (112 g) dark chocolate
  • 1 1/2 gelatin sheets
  • 3 tablespoons (45 g) heavy cream
  • 2 tablespoons (30 g) milk
  • 1 1/2 large egg yolks
  • 2 1/2 teaspoons (12 g) granulated sugar

For assembling:

  • 3.5 oz (100 g) seedless raspberry preserves
  • 5.3 oz (150 g) dark chocolate
  • 3 tablespoons (22 g) cocoa powder
  • 1 1/2 tablespoons (12 g) icing (powdered) sugar
  • 5 fresh raspberries
  • edible gold leaf (optional)

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat the oven to 375°F (190°C). To make the biscuit, sift flour, cocoa powder, and potato starch together with a flour sifter, then set aside. In a bowl, beat egg whites with an electric mixer until they are mounted.
  2. Gradually add granulated sugar, whisking until stiff and glossy. Add egg yolks and gently mix with a rubber spatula, working in the same direction. Then add the dry mixture of flour, cocoa, and starch, and gently combine with the spatula. Finally, add melted butter and mix again.
  3. Pour the biscuit dough onto a baking sheet covered with parchment paper or a non-spill baking sheet and even the surface with a bent spatula. Make sure to form a rectangle of 12 x 11 inches/30 x 27 cm. Bake the biscuit for 10 minutes. Take it from the oven and let it cool.
  4. To make chocolate mousse, whisk 2/3 cup (150 g) whipping cream until it forms whipped cream, then refrigerate. Melt the chocolate in a bain-marie (water bath) or in the microwave until it reaches 122°F (50°C). In a separate bowl, soak gelatin in cold water.
  5. Place 3 tablespoons (45 g) of heavy cream and milk in a small saucepan and bring to a boil. In another bowl, whisk together the egg yolks and sugar. Pour the hot milk mixture into the egg yolks/sugar preparation, constantly whisking. Bring the mixture back to the saucepan and cook over low heat, whisking.
  6. Once the preparation thickens, remove the saucepan from the heat and cool it down, placing it over a large bowl with the iced cold water. Add the drained gelatin immediately and mix until melted. Pour the warm preparation over the melted dark chocolate, then gently mix with a spatula. Once the chocolate ganache reaches 113°F (45°C), add the cold whipped cream and mix with the spatula. Keep the ready chocolate mousse at room temperature.
  7. To make chocolate decorations, temper dark chocolate. Cut the guitar sheets or simply plastic sheets into small pieces and arrange them on a table. Using the bent spatula, spread a small amount of chocolate on those sheets and form thin tears. Sprinkle the chocolate with cocoa powder, then place the sheets in a baguette pan to give them a slight curvature. Instead, use small, narrow glasses to insert sheets with chocolate.
  8. To assemble the cake, flip the biscuit over parchment paper or a kitchen towel, then remove the parchment paper or baking sheet. Cut a rectangle of 11 x 10 inches/28 x 25 cm. Spread a thin layer of raspberry preserves, then another layer of chocolate mousse using the bent spatula. Roll the biscuit from top to bottom and tighten it. Wrap the biscuit roll in parchment paper and refrigerate for at least 1 hour.
  9. Take the roll cake out of the fridge and place it on a serving platter. Cover the roll with the chocolate mousse and spoon it with the back of a tablespoon. Decorate the cake with chocolate tears. Sprinkle with cocoa powder and powdered sugar. Arrange fresh raspberries. Refrigerate for at least 2 hours.

Notes

  1. Make chocolate tears in advance: it will save time while making the roll cake.
  2. Unlike other roll cakes, this cake roll is very forgiving: you do not need to roll up the hot sponge in a kitchen towel. Let it cool on parchment and then roll.
  3. Decorate the top of the cake with edible gold leaf, if desired.
  4. Take a Swiss chocolate roll from the fridge 30 minutes before serving.

Nutrition

Find it online: https://www.bakinglikeachef.com/chocolate-raspberry-yule-log-alain-ducasse/