Description
Description A stunning dessert that combines rich chocolate, cherries, and cream wrapped in a light cake roll, perfect for special occasions.
Ingredients
- 4 egg yolks
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 egg whites
- 2 tbsp powdered sugar
- 1 cup heavy cream
- ½ cup additional cream
- ½ cup chopped cherries
- 2 tbsp cherry juice
- 4 oz chopped dark chocolate for decoration
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Instructions
- Preheat your oven to 375°F (190°C) and prepare a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, beat egg yolks with granulated sugar until pale and thick. Gently fold in vanilla extract.
- In another bowl, combine flour, cocoa powder, baking powder, and salt. Gradually fold this into the egg yolk mixture.
- Beat egg whites in a clean bowl until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold a third of the egg whites into the batter, then fold in the rest.
- Pour batter into the prepared pan and bake for 10 to 12 minutes or until the center springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert the baked cake onto the towel and peel off the parchment paper.
- Roll the cake tightly with the towel inside and let it cool completely for 1-1.5 hours.
- Chill mixing bowl and whisk, then beat heavy cream, additional cream, powdered sugar, and vanilla until stiff peaks form.
- Mix chopped cherries with cherry juice in a bowl for the filling.
- Unroll the cooled cake, spread whipped cream, and add cherry filling before re-rolling the cake without the towel.
- Chill the rolled cake for at least 30 minutes to firm it up.
- Frost the top and sides with remaining whipped cream, sprinkle chopped chocolate, and chill for at least an hour before serving.
Notes
- Notes
- For best results, use high-quality chocolate. Chill your cream and mixing tools for fluffier whipped cream.