Raspberry Chocolate Roll

These tantalizing dessert recipe features our Seedless Red Raspberry Preserves.

Ingredients

4 oz. Chocolate, unsweetened
2 Tbsp. Butter
1/3 cup Water
8 Eggs
1 cup + 2 Tbsp. Sugar
1 Tbsp. Vanilla extract
Cocoa powder for dusting
1/2 cup Robert Rothschild Farm Seedless Red Raspberry Preserves
1 1/2 cups Whipping cream
Fresh raspberries, optional
Wax paper

Directions
1. For Chocolate Cake: Oil a jelly roll pan and line with wax paper, allowing the ends of the paper to extend 1/2 inch over the ends of the pan. Preheat oven to 350 degrees F. Place chocolate, butter and water in a double boiler over hot water and heat until chocolate and butter are melted. Set aside to cool. Separate the eggs. Place the yolks in a large mixing bowl. Add sugar and beat with a rotary beater until pale and fluffy. Fold in chocolate mixture and vanilla. In a large bowl beat the whites until they make soft peaks - don't over beat. Fold gently into the chocolate mixture. Pour into prepared pan. Bake at 350 degrees F for 17 minutes. The cake will puff up and the surface will lose its shine (don't over bake). Remove immediately from the oven. Cover with two layers of paper towel dampened with cold water. Top this with 1 layer of dry paper toweling. Allow to cool for 20 minutes. Peel off the towels. Cut around the edges with a sharp knife to loosen the cake from the pan. Turn cake out on two overlapping pieces of waxed paper. Peel off waxed paper from bottom of cake.
2. For Raspberry Filling: In medium bowl, whip cream until stiff. Fold in preserves. Spread filling over cake leaving one inch border on all sides. Lift the end of the paper near you and gently roll the cake. Smooth the roll with your hands, there will be cracks and breaks. That's okay - just dust cocoa on them. Chill.
3. For Serving: Cut in 1 or 2 inch slices. Top each with Seedless Red Raspberry Preserves and fresh raspberries. This dessert holds one day in the refrigerator. It also freezes perfectly (thaw in refrigerator before serving).