Raspberry Chocolate Swiss Roll

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• 1 1/3 each Eggs
• 2 2/3 tablespoons Sugar
• 1/3 tsp + 1/6 tsp Vanilla extract
• 2 2/3 tablespoons Flour
• 1 3/4 tablespoons Unsweetened cocoa powder
• 1/6 tsp Baking powder
• 1/8 tsp Baking soda
• 1 tsp + 1/3 pinch Salt
• 1 3/4 tablespoons Water
• 2 2/3 tablespoons Freeze dried raspberries
• 2 3/4 oz Cream cheese
• 1/3 cup Powdered sugar
• 1/3 cup + 2 tablespoons Heavy cream
• 1 oz Semi-sweet chocolate
• 2 oz Raspberries

1. Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
2. In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
3. In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
4. In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
5. Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
6. Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
7. When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
8. Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
9. In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
10. In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
11. Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
12. Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
13. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
14. Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
15. Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.