Description
A delightful dessert combining rich chocolate with sweet cherries, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar, divided
- 1 tsp vanilla extract
- 2 tbsp (30ml) whole milk
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups (225g) fresh or frozen cherries, pitted
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 tsp lemon juice
- 1/2 cup (120ml) heavy cream, whipped (optional)
- Fresh cherries and chocolate shavings for decoration
Instructions
- Prepare the Cherry Compote: In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5-7 minutes. Add the cornstarch mixture and cook until thickened. Remove from heat and cool completely.
- Make the Chocolate Sponge Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat the egg yolks and 1/2 cup sugar until thick and pale. Add vanilla extract and milk, and mix well. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and remove the parchment paper. Roll the cake tightly with the towel, starting from the short end. Let it cool completely.
- Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Roll Cake: Unroll the cooled cake gently and spread an even layer of whipped cream over the surface. Spoon the cherry compote over the whipped cream, leaving a 1-inch border. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
- Decorate: Spread whipped cream over the roll or pipe decorative swirls. Garnish with fresh cherries and chocolate shavings for an elegant finish.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Black Forest Cake, Roll Cake, Chocolate Dessert, Cherry Dessert, German Dessert