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| Home -> [Cakes, Chocolate, Desserts, French, Western European] -> [Black forest roulade Recipe] |
Black forest roulade
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| Artist: |
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Yield: |
6 |
| Categories: |
Cakes, Chocolate, Desserts, French, Western European |
Rating: |
0 |
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Ingredients:
| 5
| | Eggs | | 3/4
| cup | Caster sugar | | 3/4
| cup | Self-raising flour | | 2
| tbsp | Cherry flavoured liqueur | | 425
| grams | Can stoneless black | | | - cherries, drained & | | | Halved | | 1/4
| cup | Cocoa powder | | 90
| grams | Butter, melted | | 2
| tbsp | Caster sugar (extra) | | | Chocolate leaves and icing | | | - sugar mixture to decorate | | | FILLING | | 1/2
| cup | Thickened cream | | 2
| tsp | Icing sugar mixture | | 2
| tsp | Cherry-flavoured liqueur |
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Procedures:
| 1 | Lightly grease a 26cm x 32cm swiss roll pan; line base with non-stick baking paper. | | 2 | beat eggs in medium bowl with an electric mixer for about 3 mins or until thick and creamy. | | 3 | Gradually add sugar, beating until dissolved between each addition. | | 4 | Fold in sifted flour and cocoa; fold in butter. | | 5 | Spread mixture into prepared pan. | | 6 | cook in a 200 c (400°F) oven for about 12 mins, or until cooked when tested. | | 7 | turn immediately onto a sheet of non-stick baking papere which has been sprinkled with extra sugar; trim edges. | | 8 | Brush cake with liqueur; roll up loosely from long side. | | 9 | Unroll, cool for 15 mins. | | 10 | filling: beat all ingredients in small bowl with an electric mixer until soft peaks form. | | 11 | spread filling over cake, top with cherries, re-roll from long side. | | 12 | decorate roulade with chocolate leaves; dusted with sifted icing sugar. |
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