Chocolate Roulade with Raspberries

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

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 24%
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1g
  • Protein: 5.4g
  • Carbohydrate: 29.5g
  • Fiber: 1.9g
  • Cholesterol: 87mg
  • Iron: 1.3mg
  • Sodium: 91mg
  • Calcium: 36mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
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