Raspberry Roulade with Chocolate Ganache – What 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 Raspberry Roulade with Chocolate Ganache…
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 Raspberry Roulade with Chocolate Ganache, 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 the Raspberry Roulade with Chocolate Ganache 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.
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