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