Black Forest Flourless Chocolate Roll

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12 - 16

How wonderful it is to enjoy a cup of tea with a piece of this delicious chocolate roulade with cherry filling, topped with snow-white cream! We suggest making this wonderful dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flourless chocolate sponge cake

6 large eggs at room temperature, with the whites and yolks separated
3/4 cup sugar
0.5 cup cocoa powder
1/8 tsp salt
Powdered sugar for sprinkling

Cherries with vodka

1 cup fresh, canned, or frozen pitted cherries, thawed
2 tablespoons of sugar
1 tbsp. Kirschwasser (cherry vodka)

Chocolate cream

1 cup whipped cream
60 g dark chocolate, chopped

Assembling the roll

1.25 cups whipped cream
1 tbsp plus 1 tsp dry skim milk
2 tablespoons of sugar
Chocolate bar, for decoration

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: biscuit, eggs, milk, dry milk, cream, dark chocolate, cocoa, cherry, vodka

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 25 x 40 cm thin aluminum baking pan with parchment paper.
Whisk the egg yolks with sugar until light but not foamy. Sift the cocoa powder over the yolks and whisk.

In a separate bowl, beat the egg whites with salt on high speed until soft peaks form. Fold one-third of the whites into the yolk mixture, and beat the remaining two-thirds until stiff peaks form.

In a separate bowl, beat the egg whites with salt on high speed until soft peaks form. Fold one-third of the whites into the yolk mixture, and beat the remaining two-thirds until stiff peaks form. Spread the batter evenly on the prepared baking sheet. Bake the cake for 25 minutes and let it cool completely on the baking sheet.
Simmer the cherries for about 15 minutes, or until the liquid has reduced by half, then add the sugar and simmer for another 5 minutes. Remove from the heat and stir in the kirsch. Cool the cherries until ready to assemble the cake.
To prepare chocolate creamHeat the cream over low heat and mix with the chocolate. Let it sit for 1 minute, then gently whisk the chocolate and cream until completely melted. Cool to room temperature, then refrigerate completely.

Beat the chocolate cream on medium speed until soft peaks form.
To assemble the cake, beat the cream and dry skim milk until soft peaks form, add sugar.

Remove the cooled sponge cake from the baking sheet and invert it onto a work surface dusted with powdered sugar. Remove the parchment paper and spread the whipped chocolate cream over the cake. Place a cherry on top of the chocolate cream. Roll the cake up and carefully transfer it seam-side down to a serving dish. Cover the entire roll with whipped cream, shave off the chocolate with a vegetable peeler, and sprinkle it on top. Refrigerate.

The roll can be prepared 8 hours before serving.