Chocolate Swiss Roll-gf Recipe
Chocolate cake rolled with Belgian dark chocolate mousse, whipped cream, raspberry sauce and raspberries
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Ingredients
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Chocolate Cake
Belgian Dark Chocolate Mousse
Whipped Cream
Raspberry Sauce
Garnish
Method
Chocolate Cake
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet (15x10 inch) with parchment paper.
- 2
Mix Dry Ingredients
In a mixing bowl, whisk together almond flour, cocoa powder, baking powder, and salt until combined.
- 3
Beat Eggs
In another large bowl, beat the eggs and sugar together until light and fluffy. Add vanilla extract and melted butter.
- 4
Combine Mixtures
Gradually fold the dry ingredients into the egg mixture until fully incorporated.
- 5
Bake the Cake
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- 6
Cool the Cake
Once baked, remove from the oven and let it cool in the pan for about 5 minutes. Carefully invert onto a clean kitchen towel sprinkled with powdered sugar.
- 7
Roll the Cake
While the cake is warm, roll it up tightly with the towel, starting from a short end. Let it cool completely.
Belgian Dark Chocolate Mousse
- 8
Melt Chocolate
Melt the Belgian dark chocolate in a double boiler or microwave until smooth. Let it cool slightly.
- 9
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
- 10
Add Gelatin to Chocolate
Heat the bloomed gelatin until dissolved, then mix it into the melted chocolate along with vanilla extract.
- 11
Whip Cream
In a separate bowl, whip the heavy cream and sugar until soft peaks form.
- 12
Fold in Whipped Cream
Gently fold the whipped cream into the chocolate mixture until combined. Refrigerate until set.
Whipped Cream
- 13
Prepare Whipped Cream
In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Raspberry Sauce
- 14
Cook Raspberries
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes.
- 15
Cool Sauce
Remove from heat and let the raspberry sauce cool to room temperature.
Assembly
- 16
Assemble the Roll
Unroll the cooled cake carefully, spread the chocolate mousse evenly, and then roll it back up tightly.
- 17
Chill
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
- 18
Serve
Slice the chocolate Swiss roll, serve with whipped cream, raspberry sauce, and fresh raspberries on top. Garnish with mint leaves if desired.