Raspberry Roulade with Chocolate Ganache
Want to try something new this Valentines Day? How about serving a vanilla bean roulade cake, filled with sweet raspberry cream and covered in thick chocolate ganache?
It’s always fun to pull out a dessert that no one is expecting. Cookies or ice cream are easy standbys, but a ROULADE….
Now that is something special!
Roulade cakes are fairly common around the holidays, the heavy hitter being the yule log. But I always think of a roulade as more of a spring cake.
I know, I know… it’s not really spring yet.
But let’s face it, we’re all wishing for spring.
And Valentine’s Day seems like it’s walking-the-line between winter and spring. So I just went for it.
Roulade cakes are made from a very pliable sponge cake batter. In fact the main liquid is egg, not oil or melted butter, so they really need the filling for moisture.
In today’s cake, I started with a vanilla bean sponge cake, and made a thick raspberry filling to add flavor, moisture, and visual appeal.
I made a dense raspberry paste over the stovetop, then beat it into a butter and sugar mixture for a thick cream that can stand up under pressure. Literally.
Then I rolled it into a roulade…
And doused the whole thing in rich decadent chocolate ganache.
The chocolate ganache counter-balances the light airy quality of the sponge cake and filling, for a marvelous treat anyone would be thrilled to taste.
Slice it into whimsical pinwheels to serve your sweetheart or family.
Or if cupid did you wrong this year, pick the whole damn thing up with two hands like a giant raspberry filled hoho and get after it.
We won’t tell.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Raspberry Roulade - Chocolate Ganache
For the Sponge Cake:
- 4 large eggs
- 3/4 cup all purpose Gold Medal Flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 vanilla bean
For the Raspberry Cream Filling:
- 12 oz. frozen raspberries
- 1/4 cup all purpose Gold Medal Flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1-3 Tb. milk, if needed
For the Chocolate Ganache:
- 6 oz. semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 Tb. corn syrup
- Preheat the oven to 375 degrees F, line a 10X15 inch jelly roll pan with parchment paper (fitted to the bottom) and spray with nonstick cooking spray. Slice the vanilla bean open length-wise and scrape out the seed paste. Add all the ingredients for the sponge cake to a bowl, including the vanilla bean paste. Discard the pod. Mix well and pour the batter into the prepared pan. Spread evenly over the bottom and bake for approximately 15 minutes, until golden.
- Meanwhile, start the cream filling. Add the raspberries to a small saucepan and bring to a boil. Stir to break up the raspberries until very juicy, then add the flour. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture thickens into a thick paste. Remove from heat and place pan in the fridge to cool.
- As soon as the sponge cake comes out of the oven. Spray another piece of parchment paper with cooking spray and flip the cake out onto it. Gently roll the cake, from the short end, into a log. Then tie the log with twine so it stays tight. Leave the cake to cool.
- Back to the filling: Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy. Once the raspberry paste is cool add it to the butter mixture and beat until smooth. If the cream filling seems too dense add 1-3 Tb. of milk and beat again. Now unroll the cooled cake and spread the filling even over it.
- Roll the cake back into a log and place in the refrigerator to set. For the chocolate ganache, bring the cream to a boil in a small saucepan. As soon as it reaches a light boil, remove it from the heat and add the chopped chocolate. Allow the chocolate to sit in the hot cream for 5-8 minutes, then stir until smooth. Stir in 1 tablespoon of corn syrup to make the ganache shiny. Then place the roulade on a cooling rack and pour the chocolate ganache over the top. Allow the ganache to set before moving.
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