Chocolate Raspberry Roll

Chocolate Raspberry Roll

  • 10 Servings
  • 240 Calories per Serving
A real show stopper. It’s a little extra work but your guests will feel so special.

Ingredient List

Filling:

  • 1/2 cup raspberry preserves
  • 2 envelopes unflavored gelatin
  • 1 tub Mountain High™ Original Strawberry Whole Milk Yoghurt
  • 1 cup fresh raspberries, fresh or frozen (thawed)

Cake:

  • 1/4 cup water
  • 1/3 cup unsweetened baking cocoa
  • 2 tablespoon vegetable oil
  • 6 eggs
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • Powdered sugar

Preparation

  1. To prepare the filling, combine raspberry preserves and gelatin in a 1-quart saucepan. Gently cook over low heat about 5 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat and let cool. In a large bowl, combine yoghurt, raspberries, and the cooled preserve mixture. Mix well and set aside.
  2. Make the cake: Line a 12 x17x1-inch half-sheet pan with parchment paper. Generously spray with cooking spray. In a 1-quart saucepan, combine water and cocoa powder. Bring to a boil over high heat, whisking well. Remove from heat and add oil, whisking well to combine. Set aside to cool.
  3. Meanwhile, in the top pan of a double boiler, combine eggs and sugar over a pan of simmering water. Using an electric mixer, beat the eggs over the water for 8 minutes or until the mixture has tripled in volume or a wide ribbon forms when the batter is drizzled from the beaters. Remove from heat and gently fold in flour with a spatula. Do not over mix.
  4. Stir about 2 tablespoons of the warm chocolate mixture into the egg mixture and gently fold it in. Continue folding in the chocolate mixture in small batches until well combined with the egg mixture. Pour batter into the prepared baking pan, spreading to corners.
  5. Bake at 400°F for 10 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  6. Unroll cake and remove towel. Spread filling evenly over baked cake. Roll up cake. Leave cake seam side down and chill for 2 to 3 hours, tented with the parchment paper. Remove parchment paper and slice cake to serve. Garnish with powdered sugar. Refrigerate leftovers.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 7g 12%, Saturated Fat 2 1/2g 11%, Cholesterol 135mg 44%, Sodium 100mg 4%, Potassium 310mg 9%, Total Carbohydrate 33g 11%, Dietary Fiber 2g 9%, Vitamin A 4%, Vitamin C 4%, Calcium 15%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 6%, Riboflavin 15%, Niacin 4%, Vitamin B6 2%, Folic Acid 8%, Vitamin B12 6%, Pantothenic Acid 6%, Phosphorus 8%, Magnesium 6%, Zinc 4%, Selenium 20%, Copper 10%, Manganese 15%

Nutrition Other (Amount per serving)

Calories 240, Calories from Fat 70, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 30g, Protein 10g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 1/2, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 1tsp