Chocolate roulade, with a touch of the Black Forest

This was another of my contributions to my Dad’s birthday pudding bonanza.  It’s a flourless creation, which means that my gluten-intolerant sister can enjoy it.  I really like Black Forest gâteau, and anything with cherries and cherry brandy in it is always a big hit with me.  So I opted to add these, but you could add Marron Glaces for a chestnutty treat or just opt for the simpler (but nearly as delicious) chocolate and cream combo.

When I rolled it, I had as usual added far too much filling and it all oozed out.  But, actually I like it this way, it makes it look a lot more decadent and that can never be a bad thing, surely?

For the roulade (recipe from Delia Smith’s Complete Cookery Course):

6 eggs, separated
150g (5oz) caster sugar
50g (2oz) cocoa powder

A swiss roll tin (a shallow sided tray) measuring 29cm x 18cm, greased and lined with baking parchment.

Whisk the egg yolks until they begin to thicken, then add the sugar and whisk again until the mixture thickens a little more, but you don’t want it to be too thick.  Add the cocoa powder and mix until combined.  In a very clean bowl whisk the egg whites until they make soft peaks.  Add one-third of the egg whites to the egg yolk mixture to loosen the mixture and then carefully fold in the rest of the egg whites, retaining as much air as possible. Carefully pour this mixture into the tin and lift the tin to spread the mixture evenly.

Place in a preheated oven at 180°c, gas mark 4 or on the middle shelf of the Aga’s Baking Oven and cook for 20-25 minutes until the cake is springy to touch. Leave it in the cake tin to cool.

Make the chocolate ganache:

225g (8oz) good quality dark chocolate
225ml double cream
Cherry Brandy (to taste, I tend to put a good swig in, I know that isn’t very scientific, but keep on tasting until it suits you)

Chop the chocolate finely and place in a shallow and long dish. Heat the cream in a saucepan until just under boiling point. Pour the cream over the chocolate and leave to melt for a few moments.  Stir gently until well combined and then add the cherry brandy to taste.

Softly whip 200ml of double cream and drain a can of cherries.

Place a fresh piece of baking parchment on the worktop, it should be a little bigger than the cake.  Dust this with cocoa powder and turn the cake onto it.  Peel off the baking parchment from the bottom of the cake.  Spread the chocolate ganache over and then dot with the cherries.

Spread the softly whipped cream on top and then taking hold of one the shorter edges of baking parchment use this to roll the cake over to make a log.  If the filling oozes out, don’t worry just use a knife to spread it back onto the ends of the roulade.  If the cake cracks then that’s a bonus part of its appeal.

Enjoy in thick slices.

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20 responses to “Chocolate roulade, with a touch of the Black Forest

  1. Absolutely heavenly!
    🙂 Mandy

  2. Kath, I just love this–it looks gorgeous. I’ve never made a roulade; maybe it’s time to try : )

    • Thank you Michele, do give it a try, it’s very delicious. The light sponge combined with the ganache, cream and cherries make a lovely combination. But there are lots of ways you can mix it up, with fresh fruit, chestnut puree, fruit compote, jam….the list goes on.

  3. The roulade looks lovely and I bet it tasted good too.
    Delia’s roulade recipe takes some beating and it never lets you down.

  4. This looks lush. In my view, this is your finest looking pud yet.

  5. Definetely one for the Whitworths to try soon!

  6. Kath this is rather decadent. Nestled inside very deep and luscious flavours.
    I’ve never tried my hand at roulade. Would love to one-day.

  7. Ahh, thank you for the cracking bonus Kath – that makes me feel heaps better. This looks highly decadent and delicious and makes me think I’m going to have to crack this roulade business – 3rd time lucky! The chestnut puree and cream was a great combination, but cherries and brandy and chocolate and cream – you really know how to push the boat out.

  8. And there I was, just sitting, waiting for something to do with those marrons glaces……..ohhhh this looks delicious, Kath, and I’m with you – the more filling oozing out the better!

  9. I am very impressed – what a perfect looking roulade. I am yet to venture into roulade making but between you and Choclette I think I may have to dip my big toe in soon enough lol

  10. Kath, you have been so busy baking beautiful things–I have to catch up!
    But, oddly, I have been thinking about making a chocolate roulade, or buche de Noel. I haven’t made one in a very long time, and they are so good. this should give me the right nudge to do it!

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