Cocoa Cream Cake with Raspberry-Balsamic Sauce

Cocoa Cream Cake with Raspberry-Balsamic Sauce
Makes:
10
Prep Time:
25
minutes
Total Time:
90
minutes
based on 3 reviews
2
This elegant cake has a delicious cocoa-cream center and flavorful sauce. It's rich, indulgent taste makes it a great way to celebrate any special occasion.

In this recipe:

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Ingredients:

  • 4 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whipping cream
  • 4 tablespoons (2 envelopes) Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
  • 8 ounces frozen raspberries
  • 2 tablespoons balsamic vinegar

Directions:

PREHEAT oven to 400° F (375° F. if using a glass baking dish). Butter and flour a 13 x 9-inch baking dish.

PLACE egg whites and cream of tartar in large mixer bowl. Beat until foamy. While beating, slowly add 1/4 cup sugar; beat until soft peaks form. Sprinkle flour over egg white mixture.

PLACE egg yolks and 1/4 cup sugar in small mixer bowl. Beat until thick and lemon-yellow in color. Beat in vanilla extract and salt, then gently fold mixture into egg white mixture just until blended. Spread evenly into prepared pan.

BAKE for 15 to 16 minutes or until golden brown. Immediately loosen the cake from the pan and turn onto a clean towel. Carefully roll up cake and towel together, starting with long side. Cool completely on wire rack.

BEAT cream in small mixer bowl until stiff peaks form; stir in cocoa mix. Place raspberries, vinegar and 2 tablespoons sugar in small saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until mixture has thickened. Carefully unroll cake; remove towel.

SPREAD cocoa cream mixture over cake; reroll cake. Place on serving dish. Refrigerate until ready to serve. Serve with warmed raspberry-balsamic sauce.


Reviews:

Review This Recipe

Outstanding

 Star(s)

Debra Grady from OAK LAWN, IL

This recipe is really outstanding. The raspberry and balsamic sauce is such a wonderful combination of sweet/sour.

Read More Reviews

Review This Recipe
  •  Star(s)

    Yummy!

    Amber from Yucaipa Ca

    This recipe turned out great! I really recommend it for any special occasion.

  •  Star(s)

    Outstanding

    Debra Grady from OAK LAWN, IL

    This recipe is really outstanding. The raspberry and balsamic sauce is such a wonderful combination of sweet/sour.

  •  Star(s)

    very different and good

    Carine Nadel from LAGUNA HILLS, CA

    I used cocoa powder w/ some non-dairy creamer to mimic the hot chocolate mix (allergies), but we loved the chocolate/raspberry/ balsamic vinegar combo. Sweet, bitter and the texture was really good!

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Cocoa Cream Cake with Raspberry-Balsamic Sauce

    Ingredients

    • 4 large eggs, separated
    • 1/4 teaspoon cream of tartar
    • 1/2 cup plus 2 tablespoons granulated sugar, divided
    • 1/2 cup all-purpose flour
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1/3 cup whipping cream
    • 4 tablespoons (2 envelopes) Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
    • 8 ounces frozen raspberries
    • 2 tablespoons balsamic vinegar

     

    Directions

    PREHEAT oven to 400° F (375° F. if using a glass baking dish). Butter and flour a 13 x 9-inch baking dish.

    PLACE egg whites and cream of tartar in large mixer bowl. Beat until foamy. While beating, slowly add 1/4 cup sugar; beat until soft peaks form. Sprinkle flour over egg white mixture.

    PLACE egg yolks and 1/4 cup sugar in small mixer bowl. Beat until thick and lemon-yellow in color. Beat in vanilla extract and salt, then gently fold mixture into egg white mixture just until blended. Spread evenly into prepared pan.

    BAKE for 15 to 16 minutes or until golden brown. Immediately loosen the cake from the pan and turn onto a clean towel. Carefully roll up cake and towel together, starting with long side. Cool completely on wire rack.

    BEAT cream in small mixer bowl until stiff peaks form; stir in cocoa mix. Place raspberries, vinegar and 2 tablespoons sugar in small saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until mixture has thickened. Carefully unroll cake; remove towel.

    SPREAD cocoa cream mixture over cake; reroll cake. Place on serving dish. Refrigerate until ready to serve. Serve with warmed raspberry-balsamic sauce.

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