Black Forest Roulade
 
An updated Yule Log with chocolate cake and black cherries.
Ingredients
CAKE
  • ½ cup/100g sugar
  • ¾ cup/100g flour
  • ⅓ cup/35g cocoa powder
  • 4 eggs, organic
  • 2 tablespoons water, warm
  • 425g/1 cup chopped, pitted cherries, frozen or canned
  • ¾ cup/175mL heavy cream
Frosting
  • 5oz/145g good quality, semi sweet chocolate chips (Callebaut)
  • 1 cup/235mL heavy cream
  • pinch salt
  • 1 teaspoon vanilla
Decorating
  • a few whole cherries
  • a bar of dark chocolate to shave or chop in shards
Instructions
Whipped Ganache Frosting
  1. Melt the semi sweet chocolate chips and heavy cream together over a double boiler or in the microwave at 30 second intervals. Usually takes about 90 seconds to melt and smooth completely but each microwave is different so watch yours and adjust accordingly.
  2. The frosting will need to cool down completely before whipping so make this ahead of time.
  3. Once the cream and chocolate are melted together, add the salt and vanilla and let cool at room temperature for about 15 minutes and then place in the fridge for at least 4 hours or overnight.
  4. Once chilled, take out and whip with a hand mixer or standing mixer until soft, whipped and lightened in colour.
Cake
  1. Preheat oven to 400℉/200.
  2. Grease and line a jelly roll pan approximately 10" x 15" with parchment paper and grease the paper as well.
  3. Using a double boiler and a hand mixer, beat the eggs with the sugar until thick and foamy in heatproof bowl over the simmering water.
  4. Gently, fold in the flour, cocoa powder and warm water
  5. Pour into the prepared baking pan and level the top by tilting pan.
  6. Try not to touch the surface.
  7. Place in the centre of the oven and bake for 10-15 minutes, until the cake is firm and springy to the touch.
  8. While the cake is baking, take a clean tea towel and lay on the table or counter, and sprinkle liberally with powdered sugar.
  9. As soon as the cake is done, tip the cake carefully onto the tea towel and gently lift off the pan and peel off the parchment paper.
  10. Using a serrated knife, trim the hard edges of the cake.
  11. Slowly, roll up the cake from the short size and let cool completely.
  12. While the cake is cooling, make the filling.
  13. Whip the heavy cream until stiff.
  14. When the cake has cooled completely, unroll gently.
  15. Spread the whipped cream inside the cake and scatter the chopped black cherries.
  16. Slowly roll back up into a roulade.
  17. If the cake cracks, mould back together with cream.
  18. The frosting will hide any cracking defects.
  19. Since my cake was a bit thick, mine did crack but you can't tell from the photos!
  20. Spread the whipped ganache frosting all over the top and sides.
  21. If the cake pulls up while frosting, use a wet spatula to smear on.
  22. Decorate with shaved chocolate, a few whole cherries and a dusting of powdered sugar.
  23. Enjoy with a cup of coffee.
Notes
This is a true hot method sponge and requires proper beating of the eggs to ensure that enough air is whipped in to raise the cake. The volume of the eggs will increase significantly and that's what we want. Do not skimp on the whipping of the eggs. Fold the flour and cocoa powder in gently but make sure it is incorporated well. This cake comes together really well and quite quickly as long as you watch the steps and technique, oh and use the proper pan, unlike me!
Nutrition Information
Serving size: 8 Calories: 490 Fat: 29g Saturated fat: 17g Unsaturated fat: 10g Carbohydrates: 52g Sugar: 35g Sodium: 90mg Fiber: 4g Protein: 9g Cholesterol: 169mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/black-forest-roulade-and-lavazza-coffee/