RASPBERRY CHOCOLATE SWISS ROLL

I typically make my raspberry frosting with fresh berries, like in my Raspberry Chocolate Cupcakes. Unfortunately you can only add a couple tablespoons fresh mashed berries before it gets too thin. To get an intense raspberry flavor and still retain that perfect smooth texture the key ingredient is freeze dried raspberries. You blend them to a powder and add it to your frosting.

Once you spread the filling on, roll the cake right back up (without the towel of course). Cover it with plastic wrap and place it in the fridge to firm up for 3 plus hours. Before serving, top it with the ganache, whipped cream and fresh berries. Refrigerate until ready to plate, slice, and serve.

INGREDIENTS
FOR THE BATTER:

• 4 eggs divided
• 1/2 cup + 1/3 cup sugar divided
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water

FOR THE FILLING:

• 1/2 cup freeze dried raspberries 1/2 ounce
• 1 8 ounce package cream cheese, room temperature
• 1/2 teaspoon vanilla
• pinch of salt
• 1 cup powdered sugar divided
• 1 cup heavy whipping cream

FOR THE GANACHE:

• 3 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream
• FOR THE TOPPING:
• 1 6 ounce container fresh raspberries
• Follow Spend With Pennies on Pinterest

INSTRUCTIONS
FOR THE CAKE:

1. Preheat oven to 350 degrees F (325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
2. In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks.
3. .................................

for full instruction please see : www.spendwithpennies.com

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