If you can't find fresh morello cherries when making this Black Forest roulade, use a sweet-sour hybrid or bottled morellos.
Read More
Advertisement - Continue Reading Below
Yields: 8 - 10
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Ingredients
- butter, for greasing
- 125 g caster sugar, plus extra for sprinkling
- plain flour, for dusting
- 125 g plain chocolate, broken into pieces
- 4 large eggs, separated
- 2 tbsp. Granulated sugar
- 1 tbsp. kirsch
For the filling
- 150 ml Double cream
- 1 tbsp. icing sugar, sifted, plus extra for dusting
- 1 tbsp. kirsch
- 300 g Morello cherries, pitted and halved
- cocoa powder, for dusting
Directions
- Step 1 Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Lightly grease a 33cm x 23cm Swiss roll tin, line the base and sides with baking parchment, then dust with caster sugar and flour.
- Step 2Melt the chocolate in a bowl set over a pan of simmering water, stirring once or twice. Set the bowl aside to cool slightly.
- Step 3Whisk the yolks with the caster sugar until fluffy and lighter in colour. Beat in the chocolate.
- Step 4In a separate bowl, whisk the egg whites until stiff. Using a large metal spoon, fold a tablespoon of the whites into the chocolate mixture to loosen it, then carefully but quickly fold in the remainder.
- Step 5Gently turn the cake mixture into the prepared tin, smooth the top and bake for 20-25 minutes until the cake pulls away from the sides. Dust a large piece of baking parchment with caster sugar and turn the cake out onto it. Cover with a damp tea towel. When the cake has cooled, roll it up loosely from the short end with the baking parchment still in place and set aside until ready to fill.
- Step 6Dissolve the granulated sugar in 1 tbsp boiling water. Stir in the kirsch. Gently unroll the cake and brush the syrup all over its surface.
- Step 7For the filling, whip the cream with the icing sugar and kirsch until it just holds its shape. Spread the cake with the cream, leaving a 2-3cm border, then scatter the cherries on top. Gently roll up the cake from one short endand place on a plate seam-side down. Serve the Black Forest roulade dusted with cocoa powder and icing sugar.
If you can't find fresh morello cherries when making this Black Forest roulade, use a sweet-sour hybrid or bottled morellos.
ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfqrhwr9GemK2dX5u8sLCMmqWdZZSntq%2B3jqucnKGgmsBwrZFpamihnqmyr7%2FEpbBmqpmYtW6uy5qapGWWpL%2Bmv9NmqaitnJaxpns%3D