Irresistible Chocolate Christmas Roll with Raspberry flavor

Posted in Recipes, Sweet Recipes

Irresistible Chocolate Christmas Roll with Raspberry flavor

This Christmas Roll is a french tradition. It comes in all different kinds of flavors and variations. The one with chocolate and its irresistible raspberry flavor is the most favorite among kids.

 

 

 

serves 8

Preheat oven to 190° C.
The (sponge) cake / biscuit
4 eggs
100 g household sugar
separate egg white and yolk. Set aside egg white.
Stir up yolk and sugar to a smooth consistance.
100 g flour
1 tsp baking powder
pinch of salt
2 tbls bitter kakao
Add flour, baking powder, salt and kakao powder.
Whip up egg white and gently fold in.
20 g melted butter Add melted butter and gently mix to a foamy homogeneous dough.
20 g Butter to grease parchment paper Cover baking sheet (28cm x 32cm) with parchment paper and grease.
Spread dough on to parchment paper.
Preparation time / 10 min
190°C / 12 min
Put in oven and bake for 12 min.
Immediately after baking first spread on to, then coil up biscuit (sponge cake) into a moist kitchen towel, allow to cool down, then refrigerate. (dough facing the towel, paper on top)
Raspberry Juice
250 g frozen Raspberries
1/4 l (250ml) water
2 tbls Acacia honey
Bring water together with raspberries and honey to a boil, reduce heat, skim and allow to reduce. Cool down, set aside.
Preparation time / 20 min
low heat / 20 min
Chocolate Creme
90 g chokolate (60% Kakao)
2 tbls whole milk
Use water bath to melt chocolate in milk.
40 cl whipping cream
90 g Mascarpone
1 tbls Acacia honey
Whip up cream, add honey, Mascarpone and cooled chocolate milk.
Preparation time / 15 min
Assembling Christmas Roll
the biscuit roll
the raspberry juice
the chocolate creme
Take biscuit out of refrigerator, unroll and remove parchment paper.
Drench with raspberry juice.
Spread chocolate cream on to the biscuit, then coil up, refrigerate and start preparing the chocolate ganache
Preparation time / 15 min
The Chocolate Ganache :
100 g chocolate (60% kakao)
100 g milk chocolate
100 g whipping creme
20 g butter
Melt both chocolates together with liquid cream. Smoothly blend to get a creamy mix. cool down for 5 min. Add and blend in butter, bring to a luke warm temperature.
Preparation time / 15 min Remove coiled up biscuit from refrigerator and sit on a grid. Slowly pour chocolate ganache from one side to the other. Using a dough scraper to cover the ganache completely
Decoration :
12 raspberries
Line up raspberries on top of christmas roll and refrigerate overnight – the next day it is even more delicious!

 

 

 

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German, French

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