It is time of sweet cherries in Ontario a perfect excuse to make this fine Austrian cherry chocolate roulade. The cherries give roulade a subtle sweetness which is nicely complemented by chocolate cake. Perfect light cake for a lazy summer afternoon!
The cake recipe has been adapted from my favorite: “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague”.
| Prep Time | 30 min |
| Cook Time | 20 min |
| Servings |
servings
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Ingredients
Cake
- 3/4 cup all purpose non bleached flour
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp fine sea salt
- 5 large eggs at room temperature
- 3/4 cup granulated sugar
- 45 g unsalted butter melted
- 1/4 cup organic milk
- 1/2 tsp pure vanilla extract
- confectioner's sugar for sprinkling
Cherry Cream
- 2 tbsp Kirsch or cherry schnapps
- 1 tbsp filtered water
- 1 1/2 tsp unflavored powdered gelatin
- 1 1/2 cup heavy cream 35% MF
- 1/4 cup confectioner's sugar
- 1/2 tsp vanila
- 1/4 tsp bitter almond extract
- 360 g fresh sweet cherries pitted and cut into halves
Ingredients
Cake
Cherry Cream
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Instructions
Cake
- Lightly butter 15 1/2" x 10 1/2" x 1" baking pan. Line the pan bottom with parchment paper, dust with flour and tap out the excess.
- Prewarm the oven to 177ºC (350ºF), rack in the middle.
- In a medium bowl sift together flour, salt and cocoa, set aside.
- Whisk eggs and granulated sugar in a large metal mixing bowl placed over the saucepan with simmering water. Keep whisking until the eggs are very warm and the sugar is completely dissolved. Rub the mixture between your fingers to check it out.
- Remove the bowl from the heat and use a handheld electrical at high speed to beat the mixture until tripled by volume, about 5 minutes.
- Sift about half of the cocoa mixture over the eggs and fold in using a large silicone spatula, sift another half and repeat.
- Over medium heat melt the butter in small sauce pan. Add the milk and heat until hot.
- Pour milk/butter mixture into a medium bowl, stir in vanilla extract.
- Add a large dollop of the batter to the mixture and stir until incorporated.
- Pour the mixture back and fold into the batter in the large bowl.
- Spread the batter evenly in the baking pan, make sure to fill the corners. Use an offset metal spatula.
- Bake until cake starts separating from the baking pan's side walls, the cake springs back when gently pressed in the middle, about 20 minutes.
- Sift light coat of confectioner's sugar over the cake.
- Cover the cake with clean kitchen towel and invert onto the back of a large baking pan, unmold.
- Carefully peel off the parchment paper.
- Using the towel as an aide, starting at the long end, roll up the cake into the cylinder. Let the wrapped cake cool completely on a cooling rack.
Cherry Cream
- In a small bowl combine together kirsch and water, sprinkle over with gelatin powder. Set aside until gelatin absorbs the liquid, about 2 minutes.
- Set the bowl in the small saucepan with simmering water. Keep whisking until gelatin is completely dissolved. Remove the bowl from the water and let it cool slightly.
- Add the cream, confectioner's sugar, vanilla and almond extract to a medium size mixing bowl. Using a handheld electrical mixer beat at medium high speed until soft peaks form. Pour the dissolved gelatin to the mixture and keep beating until stiff peaks form.
- Unroll the cooled cake. Using an offset metal spatula spread the whipped cream evenly leaving 1/2" border all around.
- Arrange the cherries evenly over the cream. Roll up the cake making sure you do it lightly, making the roll just to contain all the cream. Don't do it too tightly or most of the cream will end up being squeezed out!
- Wrap the roulade into a plastic wrap and refrigerate overnight.
- Before serving coat the top of the roulade with sifted confectioner's sugar that is then dusted with cocoa powder.
- Use a serrated knife to cut into thick slices, cut on a slight angle. Serve chilled.
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