Chocolate cherry roulade
Chef:
Bosch
Prep:
30 mins
Cook:
15 mins
For dessert or tea time, this cake is a crowd-pleaser!
5 eggs
100g caster sugar, plus extra to sprinkle
60g plain flour
40g cocoa powder
Finely grated rind of one orange
icing sugar for dusting
For the filling
250ml cream
2 tbsp icing sugar
1 500g jar or tin of black cherries
3 tbsp cherry brandy or kirsch (optional)
8 fresh cherries to decorate
mint leaves to garnish
Oven function 3D/4D Hotair at 160°C - MUM mixer
Line a swiss roll tin with parchment paper. Place the eggs and sugar together in the bowl of the MUM mixer with the whisk attached. Whisk on the highest speed for 5 minutes until thick and mousse like. Remove the bowl from the mixer.
Sift over the flour and cocoa and fold in with the grated orange rind. Spread in the tin. Bake for 10-12 minutes. Remove from the oven and turn out onto parchment paper sprinkled with icing sugar. Cool a little, and then roll up from the long side, using the paper to help. Allow to cool completely.
To make the filling. Place the cream and icing sugar in the bowl of the MUM mixer with the beating whisk attached. Whisk until soft peaks form.
Drain the cherries saving the syrup. Unroll the roulade. Mix together 3 tbsp of the cherry syrup and cherry brandy or kirsch if using. Spread over the whipped cream and drained cherries. Roll up and sprinkle with icing sugar. Transfer to a serving plate, join side down.
Decorate with the fresh cherries and some mint leaves.
Serves
8
Preparation Time
30 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Chocolate, Fruit
Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Classics
Cuisine
Irish
Special Info
Vegetarian
Level of Difficulty
Moderately Easy
