Saturday, August 7, 2010

Black Forest Roulade with Cherry Filling - Sweet Punch for August

Hello friends,


It is Sweet Punch time again. This month, it was Maria's turn to select a theme and she chose Black Forest Roulade recipe. This recipe is from Australian Women's Weekly (AWW) Magazine.


As usual, I procrastinated and prepared it only this afternoon. Now, I have to say, a great recipe Maria, I love dark chocolate and this was an amazing dessert for whoever loves dark chocolate. Not so good for my husband as he doesn't like chocolate and on top it was dark chocolate. Anyways, I am glad that it is all mine... yum... yum... yum...


I was really scared by the recipe and the accompanied picture as I have never ever ate roulade in my life. So, it was like reading about it and making, so a bit skeptical. But, then glad I made it, because it was actually simple to make, just 3 things to make (cake, cherry filling and cream) and then assemble them. It took about 30 minutes (including the time of making cake). So, a great one. The only thing is that, the base cake itself was sooooooooooooooo soft and moist that it was a scary task to roll it up and it did break in few places.


Black Forest Roulade with Cherry Filling




Ingredients
Dark chocolate - 200gm, chopped coarsely
Hot water - 1/4 cup (60 ml)
Instant coffee powder - 1 tsp
Eggs - 4, separated (room temp)
Caster sugar - 1/2 cup (110 gms)
Caster sugar - 1 tbsp, extra
Thickened cream - 3/4 - 1 cup
Kirsch - 1 tbsp (Optional, I did not use)

Cherry filling
Seedless black cherries - 425gm can
Cornflour - 3 tsp

Kirsch - 1 tbsp  (Optional, I did not use)
Preparation
Preheat oven to 360 degree F. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire.


Beat egg yolks & sugar in small bowl with electric mixer until thick &; creamy; this will take about 5 minutes. Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl  with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins.

Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.

Beat cream & kirsch in small bowl with electric mixer until firm peaks form. Spread cake evenly with cooled cherry filling then spread Kirsch cream over cherry mixture. Roll cake from a long side, using paper to lift and guide the roll; place on serving plate. Dust with cocoa powder. Cover roll; refrigerate 30 minutes before serving. You can also dress up the roulade  with cherries or by piping some cream on top.
 
Cherry filling
Drain cherries, reserving 1/4 cup (60ml) of syrup. Using knife, chop cherries coarsely. Using wooden spoon blend cornflour and reserved syrup in a saucepan. Add cherries; stir over heat until mixture boils and thickens. Remove from heat, cool to room temp.
Serving
Do I need to tell you how to serve? I know I will keep nibbling on it, till it is all over. But, yes, best time, dessert time :)



Notes:
  • If you dont have a swiss roll tin, use a rectangular baking tin.
  • I used canned red cherries instead of black cherries and skipped using alcohol completely.
  • The roulade is a bit delicate and tends to stick on to the baking paper, be careful while removing the paper and also while rolling. 
  • It's a very moist roulade, its very soft even if you serve it straight out of the fridge. 
  • This cake is a cross between a mousse and a fallen souffle. It's ideal to make it on the day of serving.
  • To successfully make this cake, it is vital that the egg yolk/sugar mixture is beaten until thick and that the egg whites are beaten only until soft peaks form. Overbeating will dry out the egg whites and make it difficult to fold them into the chocolate mixture.
  • To test if the cake is cooked, touch it with your fingertips: it should feel slightly firm and springy. 
That's all for now. Take care till next post.

40 comments:

sonu said...

this looks simply delish priya...yummy !

Nags said...

great job Priya :)

Subhashini said...

delicious yummy cake for kids

veena krishnakumar said...

hAPPY BIRTHDAY PRIYA

roulade is looking so delicious.
It has come out very well

TREAT AND TRICK said...

Congrats dear you've done it so well, looks really great....

Ms.Chitchat said...

Yummy yummy black forest roulade. Appreciate ur spirit to try out everything without fail. Got encouraged by ur enthusiasm,will be preparing this today :):)

Sayantani said...

thats a beautiful Roulade Priya. love dark chocolate and recently bought a flat baking pan for this. gonna try it soon.

Maria said...

Roulade looks lovely. Glad that you liked it. Thanks for trying the recipe.

Btw, the roulade recipe was selected by me :).

Cheers
Maria

Umm Mymoonah said...

Wow! Lovely red cherry filling, your roulade has turned out really well.

Priya (elaichii) said...

That looks so delectable and you are mastering the art of baking! is there no flour in this cake??
Looks so delish!

Reeni said...

What a scrumptious dessert Priya! It turned out perfect!

sowmya's creative saga said...

awesome attempt..looks yumm

aipi said...

Oh my! cherries n chocolate, can't get any better than this..that looks divine, decadent, scrumptious n gorgeous :)

Akila said...

Wow... simply love it....

Torviewtoronto said...

looks delicious colourful

Seema Abbas Ali said...

Hey Priya,

Your cake is looking very pretty dear. What is it that you have topped the cake with? Is that icing sugar?

Seema Abbas Ali said...

Just got to know that it's your birthday. Wish you a very happy birthday. Hope you have enjoyed your day. God bless you and may you have many more...

Kiran said...

Priya,

Roulade with cherry filling looks delicious.Nice collage of pictures.Very tempting.

Krishnaveni said...

looks so beautiful and yummy, loved your corn dishes as well, delicious

Swathi said...

Black forest roulade looks delicious and nice.

The Housewife said...

I love black forest! I'm sure this tastes just divine..please send me a slice! :D

Satya said...

wow priya ...what a wonderful black forest roulade .....looks sooooo yummy ...u done a gr8 job ...keep rocking gal


Satya
http://www.superyummyrecipes.com

Aparna S Mallya said...

Accepting a challenge to make something you haven't even heard of can definitely be scary! Hats off to u!

Nitha said...

Good one Priya.. This looks yummy..

Sushma Mallya said...

looks beautiful priya

Anukampa said...

Hey Priya..Colour is really beautiful..I will surely try it sometime.

Yummy Team said...

This looks so delicious, Priya!! Great job!!

Sandhya Hariharan said...

Beautifully done Priya.. Lovingi t...

Babli said...

Cake looks so delicious that I cannot resist myself. What a wonderful presentation. Thanks for your lovely recipe.

Sanjeeta kk said...

Lovely presentation Priya. Like the recipe too.

suma said...

This must have tasted fabulous Priya!!

Soma Pradhan said...

This is looking so yummy dear..wann grab it now

girlichef said...

YUM! Chocolate and cherries are one of my favorite combos (black forrest) this sounds and looks absolutely divine =)

Jay said...

Oh....my...need to make this asap...irresistable clicks dear.

Kitchen Flavours said...

Looks incredible....very yum....

Sanyukta Gour(Bayes) said...

Super yummy...looks fabulous dear..u did a awesome job....do send in ur entries for my ongoing event A Visual Treat..

Ann said...

Yours came out very well. I did not have so much trouble rolling it, as I had trouble actually getting the cake off the baking pan! I lost a few chunks of cake right there =(

simply.food said...

Simply scrumpticious.

Nisa Homey said...

Hi first time here....cake looks yummy.

Nisa Homey said...

Hi first time here....cake looks yummy

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