I was just waiting for this day. Yep, its Sweet Punch time again and this month I got to select the recipe. Now you know why I was waiting ;). As per the list made by the Sweet Punch team, it was either roulade or swiss roll. If you are wondering what's the difference between the two, check out this. Roulades can be sweet as well as savoury. I decided to go for the sweet version, after all we are baking for “sweet punch” right ;)? You can read more about roulade here.
I selected roulade because it sounded fancy and also I remembered bookmarking a chocolate roulade recipe in my Martha Stewart baking book. But after going through the recipe I was a bit disappointed because it used raw eggs for the filling. Now I dont fancy any kind of raw egg in my food and decided to find out another recipe. I started going through all my baking books and finally saw this recipe in one of my fav books, Australian Women's Weekly.
I wanted to make sure that the recipe works well, so I tried it before sending it to the baking group. I also got feedback from my friends about the same and I made some changes in the recipe based on their feedback.
Now about the recipe, it can be considered as a rich dessert, the base is made with chocolate & eggs without any flour and its filled with whipping cream & cherries. It's very moist and its texture is kind of gooey. If you like chocolate flavor, I'm sure you will enjoy this. I was very much tensed about the rolling part, because it tends to break. Luckily it came out well, though there were some minor cracks.
I enjoyed baking and eating it too. Hope you will also enjoy it :) Dont forget to check out the roulade round up on Sweet Punch Website.
Here is the recipe…
Ingredients
For the base:
- 200 gms Dark chocolate (chopped coarsely)
- 1/4 cup Hot water (60 ml)
- 1 tsp Instant coffee powder
- 4 Eggs (separated (room temp))
- 1/2 cup Caster sugar (110 gms)
- 1 tbsp Caster sugar (extra)
- 3/4 – 1 cup Thickened cream (I used whipping cream)
- 1 tbsp Kirsch
For the Cherry filling
- 1 can of 425 gms Seedless black cherries
- 3 tsp Cornflour
- 1 tbsp Kirsch (refer notes)
Instructions
- Position oven shelves; preheat oven to 180 C. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire.
- Beat egg yolks & sugar in small bowl with electric mixer until thick & creamy; this will take about 5 minutes. Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins.
- Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.
- Beat cream & kirsch in small bowl with electric mixer until firm peaks form. Spread cake evenly with cooled cherry filling then spread Kirsch cream over cherry mixture. Roll cake from a long side, using paper to lift and guide the roll; place on serving plate. Dust with cocoa powder. Cover roll; refrigerate 30 minutes before serving. You can also dress up the roulade with cherries or by piping some cream on top.
- Cherry filling
- Drain cherries, reserving 1/4 cup (60ml) of syrup. Using knife, chop cherries coarsely. Using wooden spoon blend cornflour and reserved syrup in a saucepan. Add cherries; stir over heat until mixture boils and thickens. Remove from heat, cool to room temp.
Notes
I used canned red cherries instead of black cherries and cherry brandy instead of kirsch. If you cant find kirsch or cherry brand use the syrup from the canned cherries. I used chocolate with 50 % cocoa for the base.
I find the taste of cherry brandy a bit dominating, adjust the qty of kirsch/brandy to suit your taste.
The roulade is a bit delicate and tends to stick on to the baking paper, be careful while removing the paper and also while rolling.
It's a very moist roulade, its very soft even if you serve it straight out of the fridge.
I used Al Marai whipping cream. Notes & Tips from the Women's Weekly Magazine: This cake is a cross between a mousse and a fallen souffle. It's ideal to make it on the day of serving.
To successfully make this cake, it is vital that the egg yolk/sugar mixture is beaten until thick and that the egg whites are beaten only until soft peaks form. Overbeating will dry out the egg whites and make it difficult to fold them into the chocolate mixture.
To test if the cake is cooked, touch it with your fingertips: it should feel slightly firm and springy. Storage: As per the AWW notes, the filled roulade will keep for up to 8 hours in an airtight container in the refrigerator. However I stored it for 2 days in the fridge and didnt notice any change in the taste or texture.
As per the AWW notes, unrolled and unfilled roulade can be stored, covered with a piece of baking paper then a damp tea-towel, overnight in the refrigerator.
Looks incredible! Nice Photography!
Thanks Liz :)
Cheers
Maria
Hie Maria,
Can you please tell me, the time required to bake this cake in a microwave…. It seems like the temp required to bake a cake in normal oven n microwave differ..
Hi Rani,
I’m sorry for the delayed reply.
About the baking time in MW, I’m not sure dear. I havent baked in MW and hence not familiar with it :(
Wish you and your family a happy & blessed new year!
Cheers
Maria
Maria,
Your recipe sounded so interesting and yummy that i had to try it out immediately. But, unfortunately, it turned out to be a huge flop..! :( My cake came out too moist and i could not roll…. i felt so disheartened, i stopped from going further. i threw it into the waste..! I have no idea what went wrong. Is it because the cake was too hot that when i turned it upside down it just crumbled??!!
Hi Lakshmi,
I’m sorry to hear the roulade recipe didnt work well for you :(. One of the tricky part in this is that it’s difficult to know whether it’s cooked completely, because it’s texture is kinda gooey.
From your comment I assume it wasnt cooked completely & I guess that should be the reason it crumbled. Try keeping it for a longer time, when you try it next. I think that should work.
Hope it comes out well next time, all the best!!
Cheers
Maria
Next time, dont be sad and just throw in the cake crumbs, cream and cherries into a pretty cocktail glass and enjoy your own version of a chocolate cherry crumble! your description of what you did is so cute :)
I love chocolate and cherries. This sounds like a fabulous dessert.
Just had reply to converting cups to Metric or imperial thank you thank you. You successed where The Austrialian Womens Weekly failed. Just so delighted that I can now convert and cook some of the wonderful receipes I picked up on my visit to Austrialia.
Thank so much
Hi Marion,
You are welcome :) Happy baking and please do try some recipes from here also when you have time…
Cheers
Maria
Food is something which is always relishing.I am totally impressed by your blog and I am in a mood to return soon.I simply love Black Forest.
Maria thats looks yummy!! Would love to try this!! Can u pls tel which whipping cream did u use for this?? !!
Hi Seeba,
Thanks dear :) How are you doing?
I used Puck brand whipping cream.
Cheers
Maria
Divs – thanks dear, I really hope it come sout well for you.
Aajan – :)
Thanks Suji :)
Ria – thank you, glad that you liked it.
Thanks Veena, Fajeeda, Umm, Hepzibah, Nitha, Yummy team, Radhika, Priya& HB :)
Priya – thank you and its ok, no probs at all :)
Beautiful roulade. Your recent spring roll post was awesome :D Total ROTFL material, thanks!
Loved your detailed description and references. Keep up the good work :)
omg its….yummy…i rly wish smeone cud bake this 4 me….. nw a days i get tim nly 2 check ur blog… wen ever i cook smethng my hubby s lik marias menu???…. i no u mite hav heard this a 100 times frm others…. m giving enof publicity 4 ur site…i ask al my newly wed fnds n cousin 2 check ur site… i think i owe sme salary 4 de marketing;)…
Hi Prianka,
Thank you dear :) special thanks to ur hubby too.
Thanks for all the publicity, appreciate it very much. So where should I credit your salary ;)?
Cheers
Maria
@Maria, :) ll mail my acc no soon….hehhehhehe….
OMG Maria….this luks absolutely heavenly…i cudn’t stop myself from commenting before trying it……thanks for sharing da…
Thanks Kavita dear :). Hope you will like it.
Cheers
Maria
Wow! Your roulade has turned out really well, looks scrumptitious
Tried this roulade…its simply delicious and wish to bake it often
I am drooling Maria. I always wonder how the bright colored cherries compliment the rich black forest cake.
WOW!! That looks so inviting..Tempting clicks!!
Perfect roulad.. Looks divine..
Maria, I am drooling over mine. Yours came perfect and sorry about saying it was selected by Ria, I will fix that :)
thts really gud and mouthwatering………………….
Wow, thats one perfect looking roulad! I love them, but the ones we get in stores are too sweet even for my taste….was this one too sweet?
Hi Shabs,
Thanks dear :)
I thought u had a really sweet tooth ;) but this one is not that sweet. I think you will like it.
Cheers
Maria
@Maria, yeah…i do have sweet sweeet tooth, but meringues are way too sweet even for my taste….
Maria this looks so perfect, thanks for sharing the recipe
Maria, thanks for choosing this wonderful recipes. I have tried making it once long back, and for some reason, I didn’t roll it , instead layered it like a pudding!
It is an absolute chocolate lover’s delight! Your’s look beautiful! :)
Maria…Roulade is my fav…That too back forest, no way i can resist my cravings n ow…Excellent work da….
“Wow! looks “Wicked!!
Maria..the roulade looks so so pretty and delectable..wish I could taste it!! I would definitely try making this again before giving up,that’s for sure!!