First of all, today’s post happens to be my 201st! Wow, I have actually stuck with something I started (I have a slight problem with commitment 😉 ) Not to say, that I haven’t thought about abandoning it all many times, but I really enjoy doing this now so I’ve stuck to it, I wish I could say the same about me learning German. That is not going well at all.
Secondly, this is a post that you don’t see very often here on my site; a sponsored post. I am incredibly picky about the products I use, advertise and recommend, but when Lavazza contacted me I couldn’t refuse. You see, after I graduated from the instant coffee of my youth and began to taste the nuances of different and really good coffee, my first experience was with Lavazza.
I loved, and still love, cappuccinos and I would patronise every cafe in London trying to find the perfect one. When I moved to the US, the hunt continued. Every time I had a good one, I noticed it was Lavazza. After that, any time I saw the Lavazza coffee sign, I knew I was in for a great cup of coffee. So, it was a no brainer to agree to this post and it’s truly a nostalgia post for me.
Lavazza has come out with a new line of coffees for your coffee machines at home and even though I haven’t broken into all the samples they sent me, the ones I’ve tried are fantastic. Those of you not familiar with Lavazza coffee, they are an Italian company started by Luigi Lavazza in 1895 in Turin, Italy. You can learn more about their company and their line of coffees on their web page.
Lavazza asked me to post what I thought was the ideal dessert as an accompaniment to coffee. For me, my first choice with coffee is always a chocolate dessert. Chocolate and coffee are the perfect partners. I also prefer that my chocolate dessert be a cake, a not so sweet, European style cake.
So, racking my brains, I decided to combine my favourite Black Forest Gateau and my desire to make a Yule Log this Christmas, into a Black Forest Roulade. Not quite the traditional Yule Log and definitely no meringue mushrooms in sight, but the roulade was still pretty tasty.
Yes, my roulade is not as rotund as it should be and it was my fault. In an attempt to supply cup measures and metric measures, I may have over filled my pan and so, when it came time to roll, my cake was a bit thick and didn’t roulade as well as I liked. Use the proper size pan!! In this case, a 10″ x 15″ (25 x 38 cm) jelly roll pan. Also, if you need a step by step on the hot sponge method, follow the tutorial on my Lemon Mascarpone Roulade.
Serving size: 8
- 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
- 5oz/145g good quality, semi sweet chocolate chips (Callebaut)
- 1 cup/235mL heavy cream
- pinch salt
- 1 teaspoon vanilla
- a few whole cherries
- a bar of dark chocolate to shave or chop in shards
- 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.
- The frosting will need to cool down completely before whipping so make this ahead of time.
- 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.
- Once chilled, take out and whip with a hand mixer or standing mixer until soft, whipped and lightened in colour.
- Preheat oven to 400℉/200.
- Grease and line a jelly roll pan approximately 10" x 15" with parchment paper and grease the paper as well.
- 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.
- Gently, fold in the flour, cocoa powder and warm water
- Pour into the prepared baking pan and level the top by tilting pan.
- Try not to touch the surface.
- Place in the centre of the oven and bake for 10-15 minutes, until the cake is firm and springy to the touch.
- While the cake is baking, take a clean tea towel and lay on the table or counter, and sprinkle liberally with powdered sugar.
- 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.
- Using a serrated knife, trim the hard edges of the cake.
- Slowly, roll up the cake from the short size and let cool completely.
- While the cake is cooling, make the filling.
- Whip the heavy cream until stiff.
- When the cake has cooled completely, unroll gently.
- Spread the whipped cream inside the cake and scatter the chopped black cherries.
- Slowly roll back up into a roulade.
- If the cake cracks, mould back together with cream.
- The frosting will hide any cracking defects.
- Since my cake was a bit thick, mine did crack but you can't tell from the photos!
- Spread the whipped ganache frosting all over the top and sides.
- If the cake pulls up while frosting, use a wet spatula to smear on.
- Decorate with shaved chocolate, a few whole cherries and a dusting of powdered sugar.
- Enjoy with a cup of coffee.
I would like to thank Lavazza for sending me these delicious coffee samples and for allowing me to create a dessert to go with their amazing coffee.
I hope you are all off to a great start to the week!