- 445Shares
A chocolate cherry roulade that is made with no flour. It's a simple dish of eggs and chocolate with added cream and cherries. Looks like you spent a while in the kitchen but it's very easy to make.
This is a slight adaption from the Delia Return to the Black Forest recipe and I used erythritol in place of the caster sugar (available from most health food shops). I love this roulade as it is so fluffy and light - almost meringue like around the edges. I used fresh cherries as they are in reason over here, but raspberries would be nice too. I was light on the quantity of the fruit too as was a bit nervous about rolling it, but you could use the full amount in the recipe or even more. It's your dish...go wild! It passed the chief taster with flying colours and is now his favourite dessert to date. Well, so he says. I suspect he says this to bring out my competitive side and send me flying to the kitchen ready for a bake off "ha, you think that is nice, just wait until I cook something else"..... The rolling of the sponge is actually easier that you would think too. I've had more difficulties with a regular sponge roulade to be honest where they cracked and made me want to mush them up, cover them with cream and call them a trifle.
INGREDIENTS
6 eggs, separated
150g erythritol
50g cocoa powder
225ml double cream, whipped
200g cherries (fresh and pitted)
METHOD
- Prepare a swiss roll tin (32cm x 23 cm) and line with parchment paper.
- Preheat the oven to 180C/350F degrees.
- Whisk the egg yolks in bowl until they thicken. Add the erythritol and whisk until thick and comes off the whisk in ribbons. Fold in the cocoa powder.
- Whisk the egg whites to the soft peak stage.
- Fold the whisked egg whites into the chocolate mixture.
- Pour the mixture into the tin, smooth out to all of the edges and bake for 20 minutes, until springy in the centre.
- Remove from the oven and cool. Do not panic if it starts to collapse as this is normal. It comes out of the oven as a towering cake and deflates before your eyes.
- Once cold, turn out onto a sheet of greaseproof paper that has been lightly dusted with cocoa powder. Carefully peel away the parchment paper.
- Spread the cream evenly over the cake. Then add the cherries.
- Roll the cake by taking an edge of of the greaseproof paper beneath it, lift it and, as you lift, the cake will begin to come up. Just gently roll it over, pulling the paper away as it rolls. If the cake itself cracks as you roll it, this is not a problem..dust it with cocoa powder afterwards. The cracks do not deter from the gorgeousness of the cake and gives it a meringue like look.
- Slice, eat and enjoy!
- 445Shares
I have made this many times, it works really well with different berries and is delicious. Doesn’t raise blood sugars at all. I have it for lunch!
My friends have loved it at dinner parties too.
So lovely to hear! You've inspired me to make this again this weekend!
Looks great, but double cream isn't available in the US. Is there a suitable substitute I can buy here in Alaska that will work? Thanks!
I think that double cream is much the same as heavy cream. It's a language thing...same as courgette and zucchini!
How do you make double cream?
Double cream is the same as heavy cream I believe.
Forgive my ignorance but what is greaseproof paper? Is this the same as parchment? Can one use a cookie sheet for the swiss cake roll pan? Double cream is the same (sorta) as heavy cream correct? I believe double cream is heavy cream before pasteurization, that is suppose to taste way better than any cream any of us in the states has tried. (I wish we could get it)
Parchment paper is much the same as greaseproof paper and will work perfectly. You are correct that double cream is much the same as heavy cream...it's a language thing!