Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon gelatin powder
  • 1 cup 240ml heavy whipping cream
  • 2 oz 55gr chopped white chocolate, or white chocolate chips
  • ¼ cup raspberry jelly
  • 4 large eggs
  • 1 egg yolk
  • ½ cup 100gr sugar, divided
  • 50 ml milk
  • 2 tablespoons mayo
  • ½ cup 60gr cake flour
  • ¼ cup 20gr natural unsweetened cocoa powder
  • Powdered sugar for dusting
  • ½ cup raspberry jelly
  • ½ cup 120ml heavy whipping cream
  • 4 oz 100gr semi-sweet chocolate or chocolate chips
  • Fresh raspberries for decorating

Instruction

  • To make the raspberry mousse filling, in a small bowl mix gelatin with 1 tablespoon of water. Let sit for 5 minutes.
  • Microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.
  • Add bloomed gelatin into the hot cream and stir until dissolved.
  • Place the chopped chocolate in a small bowl and pour hot cream with gelatin over it. Let it stand for a minute and stir until chocolate is fully melted. If needed, microwave for 30 seconds. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)
  • In a mixing bowl with whisk attachment, beat the remaining heavy whipping cream until hard peaks form.
  • Add cooled white chocolate mixture and raspberry jelly into the whipped cream and carefully fold until well combined. Refrigerate while making the cake.
  • To make the cake, preheat the oven to 350°F (177°C). Line a 9×13-inch baking sheet with parchment paper. Spray with cooking spray.
  • Separate the eggs.
  • In a mixing bowl with whisk attachment, combine egg whites and ¼ cup of sugar. Beat until hard peaks form.
  • In another mixing bowl with whisk attachment, combine egg yolks and the remaining ¼ cup of sugar. Beat the mixture until thick and pale yellow.
  • Add milk and mayo and give it a good mix until smooth.
  • Add flour and cocoa and mix for another 30 second or so, until the mixture is smooth.
  • Add half of the beaten egg whites and gently fold until mostly smooth. And then fold in the remaining egg whites and fold until the batter is nice and smooth.
  • Pour the batter into the prepared baking sheet and spread evenly.
  • Pour 1 cup of hot water into an empty pan and place on the lower rack.
  • Place the cake on the middle rack and bake for about 13 minutes, or until the toothpick comes out clean.
  • Cool the cake in the pan on wire rack. It takes 15-20 minutes. (If you can’t get to it within 30 minutes to move forward with following steps, make sure to cover it with a towel to prevent drying the cake.)
  • Dust powdered sugar on a clean kitchen towel on the counter.
  • Once the cake is completely cooled, very carefully invert the cake onto the prepared kitchen towel. Peel off the parchment paper, and cut the edges off.
  • Spread raspberry jelly all over the cake.
  • And then spread raspberry mousse, reserving about ½ cup of filling for decorating. Spread thinner layer of filling on outer end of the cake.
  • Then carefully roll the cake into a log from long end, lifting the kitchen towel to gently push the cake up and over, so that the ends meet at the base.
  • Gently pup the roll on a wire rack placed on a baking sheet.
  • To make the ganache, in a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes.
  • Immediately pour the ganache over the cake, letting it drip onto the baking sheet. Place the cake in the fridge for at least 2 hours.
  • To decorate the cake, place the reserved mousse filling into a piping bag with decorative tip. (I used Wilton 1M.) Pipe rosettes on top and top with fresh raspberries.