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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 10.1 g
  • Cholesterol: 121.5 mg
  • Sodium: 107.0 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.0 g

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"COOK YOURSELF THIN" Chocolate and Raspberry Roulade With Raspberry Sauce228. "CALORIES + 26 MORE FOR THE SAUCE."

Submitted by: FAYEGLORY

Introduction

GOT THIS RECIPE FROM THE COOK YOURSELF THIN, COOKING SHOW. THIS IS SO GOOD. A LITTLE WORK BUT WELL WORTH IT. SO RICH, AND FLAVORFUL. YOU WILL WANT MORE,LOL. THEY TOOK OUT THE CALORIES, BUT DIFFERENTLY NOT THE TASTE. IT'S SO GOOD!!! GOT THIS RECIPE FROM THE COOK YOURSELF THIN, COOKING SHOW. THIS IS SO GOOD. A LITTLE WORK BUT WELL WORTH IT. SO RICH, AND FLAVORFUL. YOU WILL WANT MORE,LOL. THEY TOOK OUT THE CALORIES, BUT DIFFERENTLY NOT THE TASTE. IT'S SO GOOD!!!
Number of Servings: 9

Ingredients

    *****FOR THE ROULADE*****
    Confectioners’ sugar, for dusting the pan
    4 large eggs, separated
    1/2 cup granulated sugar
    1/4 teaspoon salt
    3 tablespoons Dutch-process cocoa powder, sifted, plus more for serving
    3/4 cup peeled and finely grated carrots
    3/4 cup self-rising flour, sifted
    *****FOR THE FILLING*****
    3/4 cup heavy cream
    2 tablespoons confectioners’ sugar, sifted
    1 teaspoon vanilla extract
    1 cup raspberries
    ***FOR THE RASPBERRY SAUCE***
    1 1/2 cups raspberries
    1/3 cup confectioners' sugar
    1/4 cup water

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Directions

1. Preheat oven to 375 degrees.
2. Cut a piece of parchment paper to the size of 9-x-13-inch jellyroll pan and dust with some sifted confectioners’ sugar. Set aside.
3. Take 2 tablespoons of granulated sugar and add to a bowl with egg whites, along with the salt. Using a hand held or standing mixer, whip the egg whites, gradually adding the sugar and salt until stiff peaks form, about 5 minutes. Take care not to over mix, as the egg whites will become grainy. Set aside.
4. Add the remaining granulated sugar to the egg yolks and whisk about 3 minutes, until mixture is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well combined, add the grated carrots and mix well to incorporate.
5. Using a rubber spatula, fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well combined with no pockets of flour left.
6. Pour the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan, as this will deflate the batter. Bake for 10 minutes.
7. While the cake is baking, make the filling. Using a hand held or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners’ sugar and vanilla extract, and continue to beat until you get stiff peaks. Once ready, refrigerate until needed.
8. To assemble the cake, lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jellyroll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper.
9. Starting at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a classic jellyroll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce.
10. To make the raspberry sauce: Add the raspberries, confectioners’ sugar and water to a nonstick sauté pan, and cook over medium heat until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes, then strain through a sieve into a small saucepan and reduce until thick and syrupy.
11. Once the cake has cooled, unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners’ sugar over it. Refrigerate until ready to serve, at least 30 minutes.
12. To serve, cut the roll into nine slices and serve with some raspberry sauce.


Number of Servings: 9

Recipe submitted by SparkPeople user FAYEGLORY.






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