How to make
Oven - about 340°F (170°C); Flat tray (from the oven) lined with baking paper.
The 7.5 fl oz (220 ml) of cream is heated on the stove and poured over the chocolate. Stir, until it has melted. The mixture is liquid. Leave it to cool in the fridge.
Put the cherries in a pot for about 10 minutes at a moderate temperature, until they release their juice, then add the sugar - 2 tbsp. and leave them boil for about 15 minutes or until the mixture becomes heavy and leaves a mark on the bottom on the pot. Remove it from the heat and allow it to cool completely, then add the liqueur.
Six egg yolks, sugar and cocoa are mixed through a strainer with a wire whisk (or a firm spatula), until a thick glossy cream is obtained. They are left aside.
Beat the six egg whites with a mixer and a pinch of salt. They are added to the yolk mixture in portions, by stirring with a spatula, until a nice cream is obtained.
The entire mixture is poured right into the middle of the baking paper lined in the tray.
Spread and smooth it out evenly on all sides with the wide spatula. It must be leveled out on all sides and be the same in height.
Bake at about 340°F (170°C) for about 15 minutes or until when a toothpick is inserted in the middle comes out dry. It should not be baked longer, because when the roll is folded, it will crack and will not be able to be shaped. It should be an elastic sponge cake layer.
When it's done and cool enough to work with, run a knife around the sides of the tray to peel it off properly. It is turned over on a paper covered with powdered sugar, the paper is removed and with the help of the other one, it is rolled into a roll. Set it aside to cool completely.
The chocolate and cream are taken out of the refrigerator and beaten with a mixer, until a white mixture is obtained.
After it has completely cooled, the chocolate sponge cake layer is uncovered and filled with the chocolate cream. It is distributed evenly. The cherries are placed, distributed evenly.
Begin to carefully roll it up again. It may crack in places, but this is not a problem, these are small cracks and they will be hidden when you decorate it with cream. It is left in the refrigerator for several hours, about 3-4 hours.
Beat the cooled cream with a spoonful of dry milk and sugar, until a white mixture is obtained. After it has cooled sufficiently the sweet roll is carefully spread with all the cream on all sides. It is placed in the refrigerator. Before serving, sprinkle it with chocolate shavings.
It is kept in the refrigerator.
The Black Forest Roll Cake is very tasty!
Note: This is another version of the ever so lovely Black Forest Cake. So far I've released a Black Forest Cake, a similar one in a bowl and now the form of a roll.
Each of them includes cherries and the German Kirsch brandy, but each of them is unique and the method of preparation is different.
For greater convenience, I did not turn the baked sponge cake layer over powdered sugar. It was not necessary. The paper came off very easily and while it was warm I rolled it up. I used frozen cherries. They cannot be replaced. Kirsch - could be replaced with a strong liqueur or rum. The milk powder can be replaced with dry cream.
