Swiss chocolate and raspberry paper is a delightful dessert that’s both beautiful and delicious. It combines rich chocolate cake with sweet, tangy raspberries and fluffy whipped cream. It’s a perfect treat for any occasion, whether it’s a family gathering or just a special dessert after dinner.
Why Make This Recipe
This recipe is great because it’s easy to make and always impresses guests. The combination of chocolate and raspberry is a classic favorite. Plus, it’s perfect for sharing with family and friends. Once you try it, you’ll want to make it again and again!
How to Make Swiss Chocolate and Raspberry Paper
Ingredients:
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) warm water
- 1 1/2 cups (360g) fresh raspberries (or thawed frozen raspberries)
- 1/4 cup (50g) granulated sugar (for the raspberry filling)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thickening)
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
- Extra fresh raspberries (for decoration)
- Chocolate shavings or curls (for decoration)
- Powdered sugar (for dusting, optional)
Directions:
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
- In a mixing bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Add the vanilla extract.
- In another bowl, sift the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the yolk mixture.
- In a clean bowl, beat the egg whites until soft peaks form. Carefully fold the egg whites into the batter.
- Add the warm water and mix until the batter is smooth. Spread the batter evenly in the prepared pan.
- Bake the Cake: Bake for 12-15 minutes until the cake springs back when touched.
- Remove and let it cool for a few minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar and remove the parchment paper. Roll the cake up with the towel and let it cool completely in this shape.
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Make the Raspberry Filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down, about 5-7 minutes.
- If you want a thicker filling, add the cornstarch mixture and cook for another minute. Remove from heat and let it cool.
- Prepare the Whipped Cream: In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Roll: Once the cake is cooled, gently unroll it. Spread a thin layer of whipped cream over the cake. Evenly spread the cooled raspberry filling on top.
- Roll the cake back up without the towel and place it seam-side down on a serving platter.
- Decorate: Top with the remaining whipped cream. Garnish with fresh raspberries, chocolate shavings, or a light dusting of powdered sugar.
- Chill and Serve: Refrigerate for at least 1 hour before cutting. Slice and serve cold.
How to Serve Swiss Chocolate and Raspberry Paper
Serve it cold right from the fridge as a delightful dessert. You can add extra fresh raspberries on each slice for decoration. It looks beautiful and tastes amazing!
How to Store Swiss Chocolate and Raspberry Paper
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within 24 hours but can last up to 2 days.
Tips to Make Swiss Chocolate and Raspberry Paper
- Make sure your ingredients are at room temperature for the best mixing.
- Sift the dry ingredients well to avoid lumps.
- Chill your mixing bowl before making the whipped cream to help it whip up nicely.
Variation
You can try adding other berries like strawberries or blueberries instead of raspberries for a different flavor. You can also use different extracts, like almond or orange, for a unique twist!
FAQs
1. Can I use frozen raspberries?
Yes, thawed frozen raspberries work well in this recipe!
2. How do I prevent the cake from sticking to the pan?
Make sure to grease the pan well and line it with parchment paper for easy removal.
3. Can I make this dessert ahead of time?
Absolutely! It can be made a day in advance; just assemble it and refrigerate until serving.