Description
Description A stunning dessert combining rich chocolate and tart cherries in a light and airy cake roll.
Ingredients
- 4 egg yolks
- 1 cup granulated sugar (split ¾ cup + ¼ cup )
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 egg whites
- 2 tablespoons powdered sugar (for dusting)
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- ½ cup chopped cherries
- 2 tablespoons cherry juice (optional)
- 4 ounces chopped dark or semi-sweet chocolate (for decoration)
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Instructions
- Preheat the oven to 375°F (190°C) and prepare a 15×10-inch jelly roll pan with parchment paper.
- Beat egg yolks and ¾ cup sugar until pale and thick. Fold in vanilla.
- Sift together flour, cocoa powder, baking powder, and salt; fold gently into egg yolk mixture.
- Whip egg whites until soft peaks form; gradually add ¼ cup sugar and whip to stiff peaks.
- Fold one-third of whipped egg whites into batter, then carefully incorporate remaining whites.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes until springy to touch.
- Dust a clean towel with 2 tablespoons powdered sugar. Invert the baked cake onto the towel and peel away parchment.
- Roll the cake in the towel tightly and let it cool completely for 1 to 1.5 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Mix chopped cherries with cherry juice if using.
- Unroll the cooled cake, spread whipped cream over it, then add cherry filling. Re-roll the cake snugly without the towel.
- Refrigerate for at least 30 minutes.
- Frost the cake roll with remaining whipped cream and decorate with chopped chocolate. Chill for 1 to 3 hours before serving.
Notes
- Notes
- For best results, use fresh cherries when in season. Ensure eggs are at room temperature for better volume in the batter.