Roll-up Cake

Have you ever felt that a cake was way too sweet? This cake is the perfect mix of chocolate and fruit, giving it a deep, rich flavor punctuated by fresh tartness. It is great for special occasions and holidays as it takes a little more time and effort than some others. One I love is that you can take the decoration in whatever direction you want! For example, I opted to put extra raspberry filling on top, as well as fresh fruit and toasted meringue on the sides. With another, I used a fork to make it look like a dirty log and decorated with fake bugs, sticks, and leaves.

I made this in a cake-focused baking class, the first roll-up cake I have ever attempted! Based on others’ experiences, the main challenge of the bake was ensuring that the cake held together while rolling with minimal cracking. The easiest way I found to prevent this was by wrapping the cake in a towel while it cooled, and giving it a little longer to sit than you think it needs.

Cake:

3 oz bittersweet chocolate, roughly chopped

2 tablespoons warm water

9 eggs, separated

1 cup sugar, divided

6 tablespoons Dutch-processed cocoa powder

1/8 teaspoon Salt

Filling:

2 egg whites (about ¼ cup)

½ cup granulated sugar

¼ teaspoon salt

10 tablespoons (5 oz) unsalted butter, cut into 5 pieces

2 teaspoon raspberry syrup

2 tablespoons seedless raspberry jam

Chocolate glaze:

4 oz bittersweet or semisweet chocolate

½ cup heavy cream

1 tablespoon corn syrup

½ teaspoon vanilla extract

1 cup fresh raspberries, for garnish

Preheat oven to 350°F. Grease a baking sheet and line it with parchment paper to fit the bottom. Spray the parchment paper and set the pan aside.

To make the cake, put chocolate and water in a small bowl and melt the chocolate over a double boiler, stirring constantly until combined and the chocolate is melted.

In a large bowl using a hand whisk, beat the egg yolks until light in color and then add ½ cup sugar. Continue to whisk until very thick and pale. Fold in the melted chocolate, then the cocoa powder and salt.

In a bowl of a stand mixer with the whisk attachment, beat the egg whites until they are foamy.

Add the remaining ½ cup sugar in a steady stream and beat on high speed until they reach soft peaks. Stir one-third of the egg whites into the chocolate mixture. Then fold in the remaining egg whites very gently. Spread the batter evenly in the pan.

Bake for 22-25 minutes, or until the top of the cake springs back when lightly touched.

Turn the cake onto a dish towel sprinkled with confectioners' sugar. Remove the parchment paper, and dust again with confectioners' sugar. Roll the cake up with the towel and leave on a wire rack to cool completely.

While the cake is baking and cooling, make the filling. Put the egg whites, sugar, and salt in the bowl of a stand mixer. Put the bowl over a pot of simmering water and whisk the mixture until it is hot, and the sugar has dissolved. Take the bowl off the heat and attach it to the mixer. With the whisk attachment, beat the egg white mixture until cool and thick. Add the butter, one piece at a time, beating on medium speed. When all the butter has been added, raise the speed to high and beat until fluffy. Reduce speed to low and add the raspberry syrup and raspberry jam. Mix to combine. Cover and chill until ready to use.

After making the filling, make the glaze. Put the chocolate in a small bowl. Put the cream in a small pot and bring to a simmer. Pour the cream over the chocolate and let sit for 5 minutes.

Whisk smooth and then add the corn syrup and vanilla and whisk again. Set aside.

Assembly:

Place the cake on a clean piece of parchment paper. Unroll the cake, trim the edges of any dry areas, and remove the towel. Spread on the filling with an offset spatula, leaving a ½-inch border all around. Re-roll the cake and scrape off any filling that has squeezed out the ends and along the seam. Put the cake on a piece of cardboard cut to fit the length of the cake, seam side down.

Put a wire rack over a piece of parchment paper. Lift the cardboard and cake and place on the wire rack. Carefully pour or spread the glaze down the length of the cake, and spread however you like. Chill to firm up the glaze. Garnish with shaved chocolate, fresh raspberries, or whipped cream

This is my ideal cake - Soft, rich, and chocolatey cake with the tang of rasberry and added texture of melt-in-your-mouth meringue. Store in an airtight container for up to a week and enjoy with a tall glass of milk.

Good luck and Enjoy!