Black Forest roulade
A delicious twist on the classic Yule Log, this dark chocolate sponge is filled with cream and cherries and decorated with extra shaved chocolate.
Per serving 297kcals,17.3g fat (9.8g saturated),32.6g carbs (21.9g sugars),6.4g protein, 2.7g fibre, 0.052g sodium
|
Prep: Cook: |
20 minutes 12-14 minutes |
|
| Difficulty: | Easy | |
| Serves: | Serves 8 |
| Ingredients |
|---|
| 5 eggs |
| 100g caster sugar |
| 60g plain flour |
| 40g cocoa powder |
| 1 tbsp icing sugar |
| 1 punnet of fresh cherries, pitted and chopped (reserve a few whole for decorating) |
| 1 tsp of vanilla extract |
| 2 tbsp of icing sugar |
| 250ml double cream |
| Chocolate shavings |
directions
1.Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.Line a Swiss roll tin with non-stick parchment paper.
2.Beat the eggs and sugar together for a few minutes until the mixture resembles softly whipped cream.
3.Sieve the flour and cocoa together, then gently fold into the egg mixture. Pour onto the prepared tin and spread gently into the corners, being careful not to press the air from the mixture.
4.Bake for 12 minutes, then remove from the oven and sprinkle over the icing sugar.
5.Place a fresh sheet of parchment paper and a cooling rack on top of the roulade. Carefully flip over and remove the baking tin. Peel off the parchment paper the sponge was baked on, then roll up from the long side, using the new sheet of parchment to guide it. Set aside, seam side down, and allow to cool completely.
6.Make the filling by whipping together the cream, icing sugar and vanilla until the mixture forms soft peaks.
7.Unroll the roulade and spread over most of the cream, reserving enough to decorate the top. Sprinkle with the chopped cherries.
8.Using the parchment, roll up the roulade once again and decorate with swirls of cream and the reserved whole cherries. Sprinkle with chocolate shavings to finish.
