Traditional recipes

Chocolate and raspberry roll

Chocolate and raspberry roll

The oven is preheated to 180C. (now I realize ... "preheat" ..? :))) let's add some more words to the lexical background as there are few anyway :)))

Wallpaper a tray of about 40cm x 30cm with oil and flour / baking paper.

Beat the egg whites with a pinch of salt, then add the sugar + the vanilla and mix until it shines and stick to the palettes. Add the yolks one by one, mixing well after each, then the rum essence and the oil. Flour previously mixed with cocoa and baking powder is added in the rain, incorporating it carefully so that the air does not come out of the egg whites.

The composition is poured into the tray and kept in the oven until it passes the toothpick test, about 35-40 minutes.

Meanwhile, prepare the cream: on a steam bath, whipped cream and chopped chocolate heat until smooth, then remove from the heat and add the rum essence (not earlier because it will evaporate). Leave to cool OK OK (these creams with butter are cut urgent if the butter and the chocolate mixture are not at the same temperature; it would be ideal to beat the butter until all the water comes out of it> :)) after which it is added over the butter and mixed until it becomes a hard cream. Refrigerate for at least 15 minutes.

When the countertop is ready and must be removed, prepare a slightly damp kitchen napkin, sprinkled with sugar (so as not to stick the countertop to it) over which we turn the countertop. With the help of the napkin, carefully roll the top and leave it wrapped in a towel for about 30 minutes.

After removing the cream from the fridge, unroll the top, place the cream over which we sprinkle the raspberries as thick as possible, then roll again (without napkin: P).

For the icing, melt the chocolate in a bain-marie with the oil and scribble the roll with which model we cut our heads: D

The roll is kept in the refrigerator for at least 2 hours before being cut.

Method of preparation

In an mixer / robot bowl, separate the egg whites from the yolks and beat them with a whisk or mix them together with a pinch of salt, until that beautiful and hard foam results (if the bowl is overturned, the foam does not fall). At this point, begin to gradually add the continuous sugar and beat the egg whites, until the foam becomes shiny and thick, and the sugar has melted (no longer felt).

The yolks, together with a pinch of salt, mix well with the oil with the help of the mixer, which slightly increases the volume.

Pour the yolks over the egg whites and mix gently with a wooden spatula / spoon until the egg white foam is incorporated. & Icircn at this moment the mixer / tel is abandoned.

Mix the flour with the cocoa, sift the obtained mixture and add it over the egg composition. Mix lightly with a wooden spatula / spoon with circular movements from top to bottom, until the flour is well incorporated and the top composition is homogeneous.

Line the tray (I used a 30x35 cm tray) with baking paper and pour the prepared dough into the tray. The dough layer must have a thickness of approx. 1 cm.

Put the tray in the preheated oven at 180 degrees Cd and bake for about 10 - 12 minutes (depending on the oven), or until the top is baked (do the test with the toothpick & rdquo). Careful! The countertop must not dry when baked!

When it is ready, remove the tray from the oven and turn the top over on a clean, damp towel (very well squeezed). Moisten the machines with water and place them on the baking sheet, which will come off very easily in this way.

Roll the countertop in a damp towel to form the roll and leave it until the cream is ready.

Break the chocolate into pieces that are put together with the liquid cream in a bowl over a very low heat. Keep the bowl on the fire, stirring constantly, until the chocolate melts and the cream becomes homogeneous. Careful! The mixture must not boil!

The chocolate cream thus obtained is put in the refrigerator.

When the cream has cooled, add the powdered sugar, vanilla (and other flavors if you prefer) and mix well until the sugar melts and the cream becomes fine and frothy.

Unwrap the towel, spread the cream as evenly as possible, place the sour cherries (which have been left on a pre-absorbent paper towel) and the candied orange pieces, roll them back in and put them in for a few minutes. -3) cold hours, if you have patience. ).

Decorate the roll according to preference: either powder with sugar, or stop 4-5 tablespoons of cream and coat the roll (as was the original recipe), make various models with a fork (or with a special & rdquopieptene & rdquo), sprinkle various Colorful ornaments on top, either as you & rdquose & rdquo you the inspiration of the moment. or. it can be decorated with another chocolate icing (as I did) and grated white chocolate on top.

For the decor glaze I used the following: 80 gr. dark chocolate (1 chocolate), 60 grams sm & acircnt & acircnă fat for cream, 1 teaspoon oil. Melt the chocolate together with the cream and oil, over low heat, stirring constantly and pour the hot icing over the roll.

After decorating, the roll is left in the fridge for at least another hour, after which we can enjoy its delicacy. For serving, I decorated the rolls with candied orange.

Raspberry and chocolate cake

Today I share with you a recipe for my soul, a delicious Raspberry and Chocolate Cake.

10 years ago, I said YES wholeheartedly. It was a dream come true, a new beginning and here we are after the first 10 years, richer with two wonders of beautiful boys, wiser, more tolerant, but with the same inner passion. Thank God for everything he has given us and for our family!
At the wedding, I dreamed of a beautiful, tasty cake, but it turned out somewhat in addition to what I wanted. It's not bad, that's all our trouble. But now, celebrating such a beautiful wedding, I made a cake to my taste. I wanted it to be a tiered cake, but a & # 8220 beginner & # 8221 mistake changed my plans, so two cakes came out. & # 8220The mistake & # 8221 was that I didn't let it stick together enough, and that was pressed for time, so I had to adjust as I went.

If you decide to try the recipe, consider taking the time to prepare it, not like me, overnight. It's not complicated to do, it just takes time to wait. It has three generous layers of cream, and for each layer, it is necessary to allocate at least one hour.
I would also recommend using quality ingredients, and as fresh as possible.
It was a fantasy of tastes, fresh mint from the garden, wild raspberries, blueberries, chocolate.
Happy Birthday to us! I love you so much!

  • for countertop:
  • 180 gr unsalted butter
  • 80 gr raw sugar
  • 1 pinch of salt
  • 4 tablespoons black cocoa tip
  • 1 vrf. baking soda knife
  • 1/2 sachet baking powder
  • 6 hen eggs
  • 2 pieces boiled beets (must be well boiled, soft)
  • 1 lg sweet milk
  • 230 gr flour
  • for mint cream:
  • 400 gr dark chocolate
  • 300 gr sour cream
  • a few strands of fresh mint
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for raspberry cream:
  • 300 gr white chocolate
  • 300 gr sour cream
  • 300 gr fresh raspberries
  • 1 small boiled beet
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for cranberry cream:
  • 100 gr white chocolate
  • 250 gr mascarpone
  • 1 vanilla pod
  • 400 gr sour cream
  • 2 tablespoons powdered sugar
  • 200 gr blueberries
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • glaze:
  • 300 gr dark chocolate
  • 1 cube butter (50 gr)
  • 50 ml of sweet milk
  • decor:
  • fresh fruits
  • chocolate candies

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

From these ingredients, resulted two cakes, diameter 24 cm and 18 cm, respectively. If desired, reduce the quantities to a single cake.

First of all, leave the ingredients for at least 1 hour at room temperature, but not more, as it is very hot.
Prepare one or two round shapes provided with baking paper. I usually moisten the baking paper on one side and then place it in the baking dish, it will be more malleable to lay.
Turn on the oven over medium heat.

In a bowl put the soft butter, salt, sugar and cocoa and mix well until the composition becomes frothy.
Mix the beets in a blender until you get a fine paste and add it over the butter. We incorporate.
Add one egg at a time, mixing well after each one. Sift flour with baking powder. Quench the baking soda with a tablespoon of milk and add over the composition. We incorporate the flour in two tranches, we will obtain a viscous composition, which we divide into the two forms of baking. Bake in the oven over medium heat for about 45-50 minutes. After approx. 45 minutes, prick the countertop carefully, using a toothpick. If it comes out clean, it means that the countertop is baked and we can turn off the fire.

Remove from the oven, leave to cool, then remove from the baking trays and transfer them to some kitchen grills. Let them cool completely before cutting them. Only after they have cooled completely, we cut them with a knife with a wide and serrated blade. Be careful how you handle, the countertop has a very, very tender texture.

We prepare the first layer of cream.
We hydrate the gelatin in 50 ml of water.
Wash and break the mint leaves. Add 30 ml of plain water and put in a blender until the whole composition becomes a paste. Strain well and set aside the juice obtained.

Prepare a steam bath, and melt 400 gr of sour cream, 400 gr of dark chocolate and mint juice. As the cream heats up, the chocolate will melt. Stir continuously until you get a homogeneous, fluid composition. Add the gelatin and leave it on the fire for a few more minutes, then set it aside.

In a bowl, preferably metal, beat 400 gr cream until it gets thick, then add powdered sugar and mix until you get a strong cream. We put it in the fridge.

Cut each top into two equal layers, place in each baking dish, one layer of top, we can syrup with a little raspberry syrup or sweetened tea.
Remove the whipped cream from the fridge, incorporate the chocolate cream in two tranches, homogenize the composition, then pour in the two forms of baking, to obtain somewhat equal layers. Put the trays in the fridge for at least an hour.

After an hour, prepare the second layer of cream.
Lightly wash the raspberries. We stop 50-100 gr of raspberries, we put the rest in the freezer. Blend the raspberries, beets and then strain so that no seeds remain. We hydrate the gelatin in 50 ml of water.
We prepare a steam bath again, we put 300 gr of sour cream, 300 gr of white chocolate, and fruit puree. Let it heat well, then mix continuously until you get a fluid, homogeneous composition, then add gelatin and mix. Leave for a few minutes, then set aside.

Mix in a metal bowl, 400 gr sour cream, until it gains consistency, then add powdered sugar and mix a little more. Let cool until the white chocolate composition cools well.
After it has cooled well, we incorporate the white chocolate cream in the whipped cream, in two tranches. Remove the lightly frozen raspberries and mix it into the cream.

Remove the cake tins from the fridge, press lightly by hand to see if they are well coagulated. Attention, we do NOT pour the raspberry composition directly into the form, but we use a polish with which we put little by little from the composition, so as not to create pressure over the dark layer of chocolate. Level and put back in the fridge for at least another hour. This composition is even more fluid, so it would need at least an hour in the refrigerator. After this time, take the molds out of the fridge, press lightly to see if it is coagulated and carefully place the second layer of countertop. We syrup a little if you want, then we put them in the fridge again and we prepare the last cream.

Put hydrated gelatin in 50 ml of water. We put the blueberries in the freezer.

In a bowl, melt the white chocolate. We split and grate the vanilla seeds from the pods, we add over the hot chocolate. Let it cool a bit, then take out the mascarpone cheese and mix it a little, adding hot chocolate over it. We heat the gelatin slightly, so that the granules melt, but we don't boil it, so be careful, we incorporate it in the mascarpone.
Separately, prepare the cream in the same way as in the previous creams. Incorporate whipped cream into mascarpone cream, in two tranches. Add the lightly frozen blueberries, and do not mix much so as not to color the white of the cream.

Remove the shapes from the refrigerator, carefully pour the white composition, level, put back in the refrigerator, ideally until the next day.

We prepare the icing quickly. Melt the steam, chocolate, butter and milk on a steam bath, mix well, then leave to cool. Take the cakes out of the fridge and glaze them to taste, garnish with fruit, chocolates, etc.

Let cool until ready to serve.

I have some recommendations:
1. use quality chocolate
2. gelatin must not reach boiling point, otherwise you risk not freezing the compositions.
3. Since the cakes will come out high, I cut a cardboard with a high base that I attached to the baking trays. (see photo)
3. Allow enough time for the creams to thicken nicely, still remain frothy, not to come out compacted.
4. Handle the fragile countertop carefully.

Chocolate and raspberry cake

Chocolate and raspberry cake
A delicious cake prepared with love for my son Catalin, who turned 25 last month !!
Happy Birthday my dear!! & lt3
It can be prepared very well by those who do not have much experience in preparing more complex desserts, you just need patience, good ingredients and a little attention.
Chocolate cream is the lightest cream, but also among the best chocolate creams.
Following this recipe you will get a cake of at least 2.5 kg with a total cost that you would give only 1 kg if you bought it from the confectionery.
But the satisfaction will be great, because it is made by you and you know what ingredients you used !!
I recommend you to try it on holidays, it will definitely be very appreciated !!

Ingredients-Chocolate and raspberry cake

8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom
600 g dark chocolate
600 ml liquid cream
400 g frozen or fresh raspberries
250 g sugar cough
500 ml of water
sugar as sweet as you want
vanilla essence
250 g dark chocolate
250 ml liquid cream
fresh fruit of your choice

Preparation-Cake with chocolate and raspberries

The cocoa top is prepared first, and you can find his recipe by clicking on the link- Cocoa cake top

For the syrup, boil the water with sugar and flavor it with vanilla after it has cooled.
Put the frozen / fresh raspberries in a saucepan, add the sugar and mix gently without crushing the fruit as much as possible.

Saute for a few minutes until the sugar melts and a consistent sauce with whole fruits is formed.

Leave to cool before use.
After we have prepared the cake top, the syrup and the raspberry sauce, we also prepare the cream.

Put the whipped cream in a saucepan and keep it on the right heat until it warms up well without boiling.
Remove from the heat and add the broken chocolate into small pieces.
Stir vigorously until the chocolate melts completely and we get a homogeneous cream.
We use it immediately to fill the cake.

Chocolate and raspberry cake-Assembly

The top is cut into three equal sheets.
In the form in which we baked the top, we place the first sheet, we syrup it as much as we want, we pour over half the amount of chocolate cream, we put half of the raspberry sauce over the chocolate cream, we place the second sheet, we syrup it, we put the rest of cream and raspberry sauce.

We finish with the third sheet, we syrup it, we wrap the form with food foil and we leave it in the fridge for a few hours or overnight.
Gently pass with a knife on the edge to detach the cake from the shape, place a plate on top and turn the cake over.
Remove the detachable cake form and glaze the cake in the chocolate icing, which we obtain very simply: heat the cream without boiling it, add the chocolate, remove from the heat and mix until completely homogenous.
Spread the icing on the cake using a knife or spatula.
Let the glaze harden and decorate according to your imagination.
To obtain beautiful slices, portion with a knife with a warm blade.

Chocolate and raspberry roll - Recipes

Chocolate roll with raspberry cream

This classic version of chocolate roll can turn into a light dessert when you add fresh raspberries and cream cheese.


For the filling

Use a pan large enough to hold a large heat-resistant bowl. Fill with water so that the water does not reach the bottom of the bowl and bring to a boil over high heat. Preheat the oven to 220 ° C and line a 23 x 30 cm tray with baking paper.

Reduce the flame and put the bowl in the pan. Put eggs and sugar in a bowl and beat the composition with a whisk for 12-13 minutes until it thickens and takes on the appearance of a foam, and the whip is left on the surface when removed. Take the bowl out of the pan and beat the composition for another 2 minutes.

Sift the flour together with the cocoa powder and incorporate it into the beaten egg with a large metal spoon, in eight-shaped movements.

Pour the composition into a tray, spreading it over the entire surface. Bake the top for 7-10 minutes, until it hardens on the surface.

Immediately turn over a sheet of waxed paper larger than its surface, carefully peel off the paper from the countertop with a serrated knife, clean the burnt edges of the countertop.

Roll the countertop wide with a clean sheet of waxed paper on the inside, then let it roll on a wire rack for 30 minutes, until it cools completely.

Meanwhile, for the filling, lightly crush the raspberries in a bowl with a fork. Add the cream cheese and mix the sugar to taste, then cover and let cool.

Carefully unfold the cooled countertop and remove the paper. Spread the raspberry filling almost to the edges. Running the worktop again & # 8211 don't worry if the surface of the worktop cracks when you run it again: this is part of the fun.

Sprinkle sugar on the roll and arrange on a plate. For serving, cut into slices with a long, serrated knife.

Dessert with chocolate and raspberries

Chocolate desserts are always to our taste, especially since the combinations with fruits, with various flavors are endless. Chocolate with raspberries = irrefutable combination, and if you add a subtle note of mint, the dessert will write history :))

Honestly, many good desserts come out when you use a few ingredients left in the pantry and bury them in a maximum of 20-30 minutes. There is nothing spectacular about this recipe, on the contrary, it is a dessert that is prepared too easily, too quickly, but the taste & # 8230 is really spectacular and this is due to the absolutely wonderful ingredients: chocolate-raspberry and mint.

It is a fine, creamy, sweet and sour dessert, and the garden raspberry is simply wonderfully fragrant.

So, friends, if you want to pamper your taste buds with an absolutely delicious dessert, I recommend this recipe. I promise you will not be disappointed!
I have a word for desserts like this: it is enjoyed with your eyes closed!

Tray size: 20 x 20 cm Nr. servings: 10-15 Preparation time: 30 min

Beat eggs with sugar until a fluffy mass is obtained. Sift the flour together with the baking powder and add to the egg mixture. Mix with a wooden spoon until all the ingredients are combined.

Pour the dough obtained in a tray lined with baking paper and put in the preheated oven at 180 degrees for about 15 minutes. When the top is ready, take it out of the oven and place it on a cloth sprinkled with a little sugar.

Set aside until cool. In a bowl mix the cream cheese, yogurt, 400 g raspberries and powdered sugar. Stir until a smooth cream is obtained.

Pour 1/3 glass of cold water over the gelatin and set aside for 3-4 minutes until swollen. After 4 minutes, put the gelatin in the microwave for about 20 minutes. When it is taken out of the oven, mix it and add it, while it is still hot, in the cream bowl.

Leave the cream aside for a few minutes, then return to the roll top. Spread the cream on it, add 100 g of raspberries and roll the dough into a roll. We wrap the roll in aluminum foil and put it in the fridge until it solidifies completely, for about 2 hours.

After the two hours have passed, cut the chocolate into pieces and place in a bowl, along with the whipped cream. Put the bowl in the microwave for 20-30 seconds. During this time, the chocolate will melt completely, and the obtained icing will be poured over the roll. Add the rest of the raspberries on top. The roll is ready, so you can cut it. Good appetite!

Video: Raspberry u0026 Chocolate Swiss Roll CakeHidaMari Cooking (January 2022).