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Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients:
For the Roulade:
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- For the Filling:
- 1/2 cup white chocolate, melted and cooled
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup chopped pistachios For Decoration:
- 1/2 cup raspberries
- Additional raspberries
- Chopped pistachios
- White chocolate shavings
Directions:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale. Sift in flour, cocoa, baking powder, and salt; fold gently.
- Spread batter evenly in pan. Bake 10-12 minutes until springy.
- Dust a clean towel with powdered sugar, turn cake onto towel, peel off paper, roll up; cool.
- Whip cream and sugar to peaks, fold in chocolate. Unroll cake; spread cream, add raspberries and pistachios, re-roll.
- Decorate with raspberries, pistachios, and chocolate shavings.
- Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 37 minutes | Kcal: 260 kcal per serving | Servings: 8
