Description
Indulgent Black Forest Roll Cake merges rich chocolate sponge with luscious cherry filling, creating a classic German dessert that dances between decadence and tradition. Sweet chocolate layers and tart cherries invite you to savor each luxurious slice of this elegant culinary experience.
Ingredients
Scale
Cake Base:
- 4 eggs
- 120 g / 1 cup all-purpose flour
- 100 g / 1/2 cup granulated sugar
- 30 g / 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Filling and Topping:
- 400 ml / 1 2/3 cups heavy cream
- 50 g / 1/4 cup powdered sugar
- 300 g / 2 cups fresh cherries
- 2 tbsp kirsch (cherry liqueur)
Decoration:
- 50 g / 1/2 cup dark chocolate shavings
- 12 whole cherries
- 2 tbsp cocoa powder (for dusting)
Instructions
- Preheat the oven to 350°F and line a jelly roll pan with parchment paper, ensuring complete coverage with slight overhang.
- Separate egg whites and yolks into two distinct mixing bowls, preparing for a delicate cake base preparation.
- Whisk egg yolks with granulated sugar until the mixture becomes pale and voluminous, creating a smooth, creamy texture.
- Sift together flour, cocoa powder, baking powder, and salt, ensuring no lumps remain in the dry ingredients.
- Gently fold the dry ingredient mixture into the egg yolk mixture, maintaining a light, airy consistency.
- Whip egg whites until stiff peaks form, creating a glossy and stable meringue-like structure.
- Carefully fold whipped egg whites into the chocolate batter, preserving maximum volume and airiness.
- Spread the batter evenly in the prepared pan, using a spatula to create a smooth, uniform layer.
- Bake for 12-15 minutes until the cake springs back when lightly touched and edges slightly pull away from pan sides.
- Immediately after removing from oven, invert cake onto a powdered sugar-dusted kitchen towel and roll carefully to prevent cracking.
- Allow cake to cool completely in rolled position, which helps maintain flexibility.
- Whip heavy cream with powdered sugar until stiff peaks form for the filling.
- Pit and chop fresh cherries, then macerate with kirsch to enhance flavor.
- Unroll cooled cake, spread whipped cream evenly, and distribute kirsch-soaked cherries across the surface.
- Carefully re-roll the cake, ensuring a tight but gentle wrap to prevent filling from squeezing out.
- Refrigerate for 1 hour to set the roll and allow flavors to meld.
- Before serving, dust with cocoa powder and garnish with chocolate shavings and whole cherries.
- Slice and serve chilled, revealing the beautiful spiral of cream and cherries.
Notes
- Egg Separation Matters: Ensure egg whites are completely free from yolk traces to achieve maximum volume and a light, airy cake texture.
- Gentle Folding Technique: Use a spatula with a cutting motion to incorporate egg whites without deflating the delicate meringue structure, maintaining maximum cake volume.
- Temperature Control is Crucial: Allow cake to cool completely in rolled position to prevent cracking and maintain the signature soft, flexible roll cake texture.
- Kirsch Enhancement: Macerate cherries in kirsch for at least 15 minutes to intensify the traditional Black Forest flavor profile and add depth to the dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 375
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg