Chocolate Roulade with Raspberries

Cooking Light
10 servings (serving size: 1 (1-inch) slice, 1/4 cup raspberries, and 1 teaspoon syrup)


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Cooking spray
2 tablespoons dry breadcrumbs
4 large egg yolks
3/4 cup sugar, divided
6 large egg whites (at room temperature)
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Dutch process cocoa
2 tablespoons powdered sugar
2 cups frozen reduced-calorie whipped topping, thawed
10 teaspoon chocolate syrup
2 1/2 cups raspberries


Preheat oven to 375°.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Dust with breadcrumbs; set aside.

Beat egg yolks in a bowl at high speed of a mixer for 4 minutes. Gradually add 1/4 cup sugar, beating until thick and pale (about 2 minutes). Beat egg whites with clean beaters at high speed of a mixer until foamy; add salt. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in vanilla. Gradually add cocoa; stir until well-blended. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.

Spoon batter into prepared pan, spreading evenly to sides of pan. Bake at 375° for 15 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar; carefully peel off wax paper. Let cake cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; let cool completely (about 1 hour).

Unroll cake carefully; remove towel. Spread whipped topping over cake, leaving a 1/2-inch margin around outside edges. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour. Cut cake into slices. Drizzle syrup on each of 10 plates. Place cake slice on top; serve with raspberries.

Created date

April 1997

Nutritional Information

Calories 181
Caloriesfromfat 24 %
Fat 4.8 g
Satfat 2.2 g
Monofat 0.8 g
Polyfat 1 g
Protein 5.4 g
Carbohydrate 29.5 g
Fiber 1.9 g
Cholesterol 87 mg
Iron 1.3 mg
Sodium 91 mg
Calcium 36 mg