Black Forest roulade
This black forest roulade is deliciously decadent but has no butter and is naturally gluten free. Light chocolate sponge with a cream and cherry filling that you can even freeze!
Equipment
- saucepan
- whisk or electric food mixer
- wooden spoon
- Large bowl
- Baking parchment
- large metal spoon
- swiss roll tin 32.5 cm, (13 inches) x 22.5 cm, (9 inches) x 1 cm
- bread knife
- spatula
Ingredients
- 60 g morello cherries optional
- 225 g plain chocolate 50-70% cocoa colids
- 85 ml water
- 1 teaspoon instant coffee
- 5 eggs
- 140 g caster sugar
- 300 ml double cream heavy
- 2 tablespoon icing sugar
Instructions
- Preheat the oven to 180C/350F/160FAN/Gas4.
- Line the baking tray with baking parchment.
- Break up the chocolate and place in a saucepan with the coffee granules and water. Stir over a medium heat while the mixture melts and is well combined. Leave to cool while the remaining ingredients are prepared.
- Separate the eggs then whisk the egg yolks in a bowl for about 5 minutes with all the sugar, less one tablespoon, until the whisk leaves a trail of mixture behind.
- Fold the egg yolk mixture into the chocolate with a large metal spoon.
- Whisk the egg whites to stiff peaks then whisk in the remaining tablespoon of sugar. Fold one tablespoon of the egg whites into the chocolate mixture with a metal spoon then tip the rest of the egg whites in and carefully fold until just combined.
- Pour the mixture into the lined tin.
- Bake for 15 to 20 minutes until set.
- Leave the cake in the tin to cool and cover with a clean tea towel.
- Put the cream in a bowl and whisk to medium peaks until it holds its shape.
- Lay a clean sheet of baking parchment onto the work surface and sprinkle a tablespoon of the icing sugar.
- Turn out the sponge on the clean parchment and carefully peel off the used parchment then trim any uneven edges with a bread knife.
- Spread the cream in an even layer avoiding the edges and sprinkle over chopped cherries.
- Turn the sponge until the shorter edge is in front of you. Make a slit with a knife, halfway through the sponge, about 2cm or an inch along the short edge. Use the parchment to help roll up as tightly as possible then place on a plate with the seam underneath.
- Dust with icing sugar to serve.
Notes
💭 Top Tip
- It makes it easier to separate the eggs if you put them in the fridge for 30 minutes before using them.
- Use 2 ramekins or small bowl and separate one egg into them before adding to your mixing bowl. This makes it easier if you have dropped a piece of shell or if one egg is bad it won't contaminate the rest.
- Make sure that the bowl you use for mixing meringues is scrupulously cleaned and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites won't whip correctly..
- Double check each egg white as you add to the whipping bowl. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
- The egg whites have reached the stiff peak stage when you can hold the bowl upside down and nothing moves!
- When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
- Peel the parchment back on itself, keeping it as close to the sponge as possible, rather than from a height. It is less likely to remove any sponge when done like this.
Nutrition
Calories: 550kcalCarbohydrates: 49gProtein: 8gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 207mgSodium: 76mgPotassium: 329mgFiber: 3gSugar: 41gVitamin A: 958IUVitamin C: 1mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!