Chocolate Cherry Roulade Recipe
Ingredients
| Cake flour | 3/4 Cup (16 tbs) | |
| 1/3 cup Dutch-processed cocoa powder | ||
| Salt | 1/8 Teaspoon | |
| 5 large eggs, at room temperature | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Unsalted butter | 3 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Confectioners' sugar, for sprinkling | ||
| CHERRY CREAM | ||
| 2 tablespoons kirsch or cherry schnapps | ||
| Water | 1 Tablespoon | |
| Unflavored gelatin | 1 1/2 Teaspoon | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Almond extract | 1/4 Teaspoon | |
| Sweet cherries | 12 Ounce, pitted | |
| Confectioners' sugar and Dutch-processed cocoa, for garnish | ||
Directions
GETTING READY
1 For cake:Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan.
3 Line the bottom of the pan with parchment paper. Coat with flour and tap out the excess.
MAKING
4 Sift the flour, cocoa, and salt together.
5 Whisk the eggs and sugar in the work bowl of a heavy-duty standing mixer.
6 Place over a saucepan of simmering water (the water should not touch the bottom of the bowl). Whisk until the eggs are very warm to the touch and the sugar is completely dissolved (rub a bit of the mixture between your fingers to check).
7 Attach to the mixer and fit with the whisk. Beat on medium-high speed until the mixture is light and tripled in volume,for about 3 minutes.
8 In two additions, sift the cocoa mixture over the eggs and use a balloon whisk or large rubber spatula to fold in.
9 In a small saucepan,melt the butter over medium heat. Add the milk and heat until hot. Pour into a medium bowl and add the vanilla.
10 Whisk in a large dollop of the batter, and fold this mixture back into the batter. Using an offset spatula, spread the batter evenly in the pan, being sure to fill the corners.
11 Bake until the cake springs back when gently pressed in the center,for about 15 minutes.
12 Sift a light coating of confectioners' sugar through a sieve over the top of the cake.
13 Place a clean kitchen towel over the cake. Invert the cake onto a large wire rack or baking sheet to unmold.
14 Carefully peel off the parchment. Using the towel as an aide, starting at a long end, roll up the cake into a thick cylinder.
15 Wrap the cake in the towel and cool completely on the rack.
16 For the cherry cream:In a small bowl, combine the kirsch and water and sprinkle the gelatin on top.
17 Let stand until the gelatin absorbs the liquid, for about 2 minutes.
18 Place the bowl in a small saucepan filled with about 1 inch of simmering water and stir until the gelatin is completely dissolved. (Or microwave on medium at 10-second intervals, stirring well after each interval until the gelatin dissolves.)
19 Remove the bowl from the water; cool slightly.
20 In a medium bowl, beat the cream, confectioners' sugar, vanilla, and almond extract using a handheld electric mixer, just until soft peaks form. 21 Still beating, pour the dissolved gelatin into the beaters and whip until the cream is stiff.
22 Unroll the cooled cake. Spread with the whipped cream, leaving a 1/2-inch border around all sides.
23 Arrange the cherries in rows over the cream. Roll up the cake into its original shape.
24 Wrap the roulade in plastic wrap and refrigerate until the cream is chilled and set, at least for 1 hour.
SERVING
25 Cut and serve.
1 For cake:Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan.
3 Line the bottom of the pan with parchment paper. Coat with flour and tap out the excess.
MAKING
4 Sift the flour, cocoa, and salt together.
5 Whisk the eggs and sugar in the work bowl of a heavy-duty standing mixer.
6 Place over a saucepan of simmering water (the water should not touch the bottom of the bowl). Whisk until the eggs are very warm to the touch and the sugar is completely dissolved (rub a bit of the mixture between your fingers to check).
7 Attach to the mixer and fit with the whisk. Beat on medium-high speed until the mixture is light and tripled in volume,for about 3 minutes.
8 In two additions, sift the cocoa mixture over the eggs and use a balloon whisk or large rubber spatula to fold in.
9 In a small saucepan,melt the butter over medium heat. Add the milk and heat until hot. Pour into a medium bowl and add the vanilla.
10 Whisk in a large dollop of the batter, and fold this mixture back into the batter. Using an offset spatula, spread the batter evenly in the pan, being sure to fill the corners.
11 Bake until the cake springs back when gently pressed in the center,for about 15 minutes.
12 Sift a light coating of confectioners' sugar through a sieve over the top of the cake.
13 Place a clean kitchen towel over the cake. Invert the cake onto a large wire rack or baking sheet to unmold.
14 Carefully peel off the parchment. Using the towel as an aide, starting at a long end, roll up the cake into a thick cylinder.
15 Wrap the cake in the towel and cool completely on the rack.
16 For the cherry cream:In a small bowl, combine the kirsch and water and sprinkle the gelatin on top.
17 Let stand until the gelatin absorbs the liquid, for about 2 minutes.
18 Place the bowl in a small saucepan filled with about 1 inch of simmering water and stir until the gelatin is completely dissolved. (Or microwave on medium at 10-second intervals, stirring well after each interval until the gelatin dissolves.)
19 Remove the bowl from the water; cool slightly.
20 In a medium bowl, beat the cream, confectioners' sugar, vanilla, and almond extract using a handheld electric mixer, just until soft peaks form. 21 Still beating, pour the dissolved gelatin into the beaters and whip until the cream is stiff.
22 Unroll the cooled cake. Spread with the whipped cream, leaving a 1/2-inch border around all sides.
23 Arrange the cherries in rows over the cream. Roll up the cake into its original shape.
24 Wrap the roulade in plastic wrap and refrigerate until the cream is chilled and set, at least for 1 hour.
SERVING
25 Cut and serve.
Chef
