🍫🍓 Chocolate Swiss Roll with Cream & Berries

✨ Overview

This is a Chocolate Swiss Roll (Roulade) filled with:

• Light vanilla cream
• Fresh raspberries (or berry jam)
• Finished with chocolate drizzle

👉 Soft, creamy, slightly tangy from berries = perfect balance

🧾 Ingredients (Serves 4–6)

🍫 Chocolate Sponge

• 4 eggs
• 80g sugar
• 60g flour
• 20g cocoa powder

🍰 Filling

• 200ml heavy cream
• 2 tbsp sugar
• Vanilla extract
• Fresh raspberries

🍯 Topping

• Melted chocolate
• Extra berries (strawberries, raspberries)

🔥 Instructions

🍫 1. Make the Sponge

• Beat eggs + sugar until fluffy
• Fold in flour + cocoa
• Spread thin on baking tray
• Bake at 170°C for 10–12 mins

👉 Thin layer = easier to roll

🔄 2. Roll While Warm

• Flip cake onto parchment
• Roll gently while still warm
• Let cool

👉 Prevents cracking

🍰 3. Prepare Filling

• Whip cream + sugar + vanilla
• Soft peaks (smooth, not stiff)

🍓 4. Assemble

• Unroll cake
• Spread cream evenly
• Add raspberries
• Roll back tightly

🔪 5. Slice & Finish

• Cut into thick slices
• Drizzle melted chocolate
• Add fresh berries

👉 Clean spiral = visual highlight

💥 Flavor Profile

• Chocolate: rich, slightly bitter
• Cream: light, smooth
• Berries: fresh, tangy

👉 Overall: not too sweet, very balanced

⚡ Pro Tips

• Don’t overbake → cake must stay soft
• Roll while warm → no cracks
• Use fresh berries → better texture
• Chill before slicing → cleaner cuts

💰 Why this dessert is 🔥

• Looks premium (spiral effect 📸)
• Ingredients simple
• Easy to customize flavors
• Perfect for:
  • Café desserts
  • Party plates
  • Content/food photography

👉 Final vibe:
“Classic cake… but that spiral makes it instantly luxury.”