Decadent Black Forest Roulade Recipe: A Sweet Spiral Delight

Crafting a delectable black forest roulade sparks pure culinary magic in your kitchen.

Sweet chocolate sponge layers dance with lush cherry preserves.

Whipped cream adds dreamy texture to this classic German dessert.

Soft, rolled cake promises elegant presentation that impresses even seasoned bakers.

Each slice reveals delightful swirls of rich flavor and smooth cream.

Silky chocolate and tangy cherries create a perfect harmony of tastes.

You’ll fall in love with this irresistible dessert that celebrates traditional baking artistry.

Dive into this recipe and create a showstopping treat that delights every palate.

Why James Martin Black Forest Roulade Stands Out

• Craft a Stunning Dessert: Create an impressive Black Forest Roulade that looks like it came from a professional bakery, guaranteed to wow family and friends with minimal cooking skills required.
• Quick and Simple Preparation: Enjoy a delightful dessert that comes together in just a few straightforward steps, making it perfect for spontaneous sweet cravings or last-minute gatherings.
• Versatile Crowd-Pleaser: This recipe works beautifully for multiple occasions, from casual family dinners to elegant dinner parties, appealing to chocolate and cherry lovers of all ages.
• Customizable Treat: Easily adapt the recipe by adjusting cream thickness, cherry amounts, or adding extra chocolate decorations to suit personal taste preferences and make it uniquely yours.

What You’ll Need For James Martin Black Forest Roulade

• Eggs: The primary structure and leavening agent for the light sponge cake.
• Sugar: Provides sweetness and helps create a smooth, fluffy texture.
• Vanilla Extract: Adds a rich, warm flavor to the cake base.

• Flour: Creates the foundational structure of the sponge cake.
• Cocoa Powder: Gives the cake its deep chocolate color and rich flavor.

• Whipped Cream, Cherries: Provides a classic Black Forest combination of creamy and fruity elements.
• Chocolate: Adds extra chocolate flavor and decorative touch.
• Cocoa Powder, Icing Sugar: Used for dusting and enhancing the visual appeal of the dessert.

How To Make James Martin Black Forest Roulade Step By Step

Step 1: Prepare Baking Station

Crank up your oven to a toasty 200°C (392°F). Grab a Swiss roll tin and line it completely with greaseproof paper, ensuring every corner is covered for perfect baking.

Step 2: Whip Fluffy Base

Grab your electric mixer and combine eggs, sugar, and vanilla. Whisk these ingredients with vigor until the mixture becomes incredibly light, airy, and transforms into a pale, creamy texture that looks like soft clouds.

Step 3: Blend Dry Ingredients

Sift together flour and cocoa powder through a fine mesh strainer. Gently fold these dry ingredients into the fluffy egg mixture using smooth, delicate motions to maintain the airiness of the batter.

Step 4: Bake Cake Layer

Pour the silky batter into your prepared Swiss roll tin. Spread the mixture evenly using a spatula, ensuring a smooth, uniform surface. Slide the tin into the preheated oven and bake for 10-12 minutes until the cake springs back when lightly touched.

Step 5: Create Rollable Surface

Immediately after baking, flip the hot cake onto a damp tea towel. Carefully peel away the greaseproof paper. Allow the cake to cool completely, which helps prevent cracking during rolling.

Step 6: Fill and Roll Roulade

• Fresh whipped cream
• Pitted cherries

Gently roll the cake from one short end to the other, using the tea towel to help create a tight, even spiral.

Step 7: Decorate and Finish

• Additional whipped cream
• Grated chocolate
• Dusting of cocoa powder
• Delicate sprinkle of powdered sugar

Chill before serving to let the flavors meld together perfectly.

Tips For Perfecting James Martin Black Forest Roulade

• Prevent Cracking: Roll the cake while still warm to ensure flexibility and prevent splitting when filling and rolling.
• Cherry Selection: Use high-quality preserved or fresh cherries for maximum flavor and authentic Black Forest taste.
• Moisture Magic: Lightly brush the cake with kirsch or cherry liqueur to enhance moisture and add traditional German flavor.
• Whipping Wisdom: Whip cream to soft peaks for spreadable consistency that won't make the cake soggy or too dense.
• Temperature Trick: Allow cake to cool completely before adding cream to prevent melting and maintain structural integrity.

Fun Takes On James Martin Black Forest Roulade

• Low-Sugar Roulade: Replace sugar with stevia or monk fruit sweetener for a diabetic-friendly version with reduced calories.
• Gluten-Free Chocolate Roll: Substitute wheat flour with almond or coconut flour for those with gluten sensitivities.
• Vegan Cherry Chocolate Roulade: Use aquafaba instead of eggs, coconut cream for filling, and dairy-free chocolate shavings.
• Nutty Chocolate Variation: Add chopped almonds or hazelnuts inside the cream filling for extra crunch and texture.

Best Pairings With James Martin Black Forest Roulade

• Harmonize Sweet Flavors: Pair this decadent Black Forest Roulade with rich, complementary beverages and accompaniments that elevate its chocolatey cherry essence.
• Sip Kirsch Cocktail: Mix traditional German cherry brandy with sparkling wine for an authentic pairing that echoes the roulade's fruity notes and enhances its luxurious profile.
• Match Espresso Experience: Serve a strong, dark espresso alongside the dessert to cut through the sweetness and provide a robust contrast with its intense coffee undertones.
• Complement with Vanilla Ice Cream: Add a scoop of creamy vanilla ice cream to create temperature contrast and introduce a smooth, cold element that balances the roulade's soft texture.

How To Store James Martin Black Forest Roulade

• Store wrapped tightly in plastic wrap or sealed container for up to 3 days in the refrigerator. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap individual slices in plastic wrap, then place in freezer-safe container. Freeze for maximum 1 month. Label with date for easy tracking.
• Transfer frozen roulade to refrigerator 4-6 hours before serving. Let it slowly defrost to maintain texture and prevent moisture loss.
• Warm briefly at room temperature for 15-20 minutes before serving. Avoid microwave to prevent cream from separating or cake becoming tough.

James Martin Black Forest Roulade FAQs Made Easy

• Is Black Forest Roulade difficult to make?

Not at all! This recipe requires basic baking skills and patience. Follow steps carefully, and you’ll create a stunning dessert even if you’re a beginner baker.

• Can I use fresh or canned cherries?

Both work great! Fresh cherries provide a vibrant taste, while canned cherries are convenient and consistently sweet. Just ensure they’re pitted and well-drained before adding to the cream.

• How do I prevent my sponge from cracking when rolling?

Roll the cake while it’s still warm using a damp tea towel. This keeps the sponge flexible and prevents cracking. Be gentle and roll from the short end for best results.

Black Forest Roulade Recipe

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4.6 from 35 reviews

• Total Time: 22 minutes
• Yield: 8 1x

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Description

Luscious Black Forest Roulade dances with rich chocolate sponge and whipped cream, nestled with kirsch-soaked cherries. Sweet German dessert artistry brings pure indulgence to your table, promising delightful chocolate-cherry harmony in each elegant slice.

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Ingredients

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Main Ingredients:

• 4 medium eggs
• 125 grams (4.4 ounces) caster sugar
• 100 grams (3.5 ounces) plain flour
• 25 grams (0.9 ounces) cocoa powder
• 500 milliliters (16.9 fluid ounces) whipped double cream

Flavor Enhancers:

• 1 teaspoon vanilla bean paste

Decorative Ingredients:

• Cherries (fresh or jarred)
• Chocolate shavings
• Cocoa powder
• Icing sugar

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Instructions

1. Heat oven to 200°C and prepare a Swiss roll tin by lining with parchment paper, ensuring complete coverage of the base and sides.
2. Vigorously whip eggs, sugar, and vanilla extract until the mixture transforms into a light, airy, and voluminous foam with a pale, creamy appearance.
3. Sift together flour and cocoa powder, then delicately incorporate into the egg mixture using a gentle folding technique to maintain the mixture’s airiness.
4. Transfer the batter to the prepared tin, using a spatula to distribute evenly and create a smooth, uniform surface.
5. Bake in the preheated oven for 10-12 minutes until the sponge springs back when lightly touched and develops a subtle golden edge.
6. Immediately invert the hot sponge onto a dampened tea towel, carefully peel off the parchment paper, and allow to cool completely at room temperature.
7. Spread a generous layer of whipped cream across the cooled sponge, then evenly distribute pitted cherries over the cream.
8. Carefully roll the sponge from the short end, using the tea towel to assist in creating a tight, uniform roulade.
9. Garnish the exterior with additional whipped cream, grated chocolate shavings, a dusting of cocoa powder, and a light sprinkle of icing sugar.

Notes

• Ensure eggs are at room temperature for maximum volume when whisking, creating a lighter, fluffier sponge.
• Sift cocoa and flour together to prevent lumps and achieve a smooth, even texture in the cake.
• When rolling the roulade, use the tea towel to help guide and prevent cracking, creating a tight, neat spiral.
• For a gluten-free version, substitute regular flour with almond flour or a gluten-free cake flour blend.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 333
• Sugar: 22g
• Sodium: 30mg
• Fat: 25g
• Saturated Fat: 16g
• Unsaturated Fat: 7g
• Trans Fat: 0.2g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 140mg