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sour cherry chocolate roulade - 5 days of Christmas


Welcome to Day 3 of the 5 days of Christmas. Today I have a sour cherry chocolate roulade recipe to share with you. I've been making this chocolate roulade recipewhich originally came from the Australian Women's Weekly, for many years. Usually I fill it with whipped cream and fresh strawberries or raspberries. 

I'd planned to make a sour cherry version for last year's Delicious Bites Christmas post for decor8 but when a very similar roulade recipe appeared in Delicious magazine about the same time, I decided to put it on hold. Who knew it would take a year before the recipe finally made it to the blog?

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This is a flourless chocolate cake and although it's quite simple to make, it's a little tricky to roll. As it's flourless, the texture is very delicate and the roulade will crack as you roll it. Here's my advice - don't try to fight the cracks. Just embrace them and move on.



The filling is very simple, just some unsweetened whipped cream topped with drained sour cherries. I was concerned the cake was quite sweet and any extra sugar in the filling would end up being sugar overload. If you like, you can dust the roll with cocoa rather than icing sugar.


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I think the roulade is best served the day of making but it keeps quite well for a day or two in the fridge. The roulade is rich so small slices will do.

For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Here's the recipe for you. 

Sour Cherry Chocolate Roulade - serves 8

Ingredients
125g (4 oz) dark chocolate, coarsely chopped
2 tbs boiling water
Four 60 gm (2 oz) eggs, separated
¾ cup caster sugar

For the filling
300ml cream
1 cup drained sour cherries
chopped pistachios
icing sugar or cocoa to dust
additional sour cherries

Method
Grease and line a 23x33cm Swiss roll tin with baking parchment. Preheat the oven to 180°C/350°F.

Melt the chocolate over a pan of gently simmering water. Add the boiling water and stir to combine. Put to one side and allow to cool slightly

Place the egg yolks and sugar in a large bowl. Whisk until the eggs are fluffy and thick enough to leave a trail when the whisk heads are lifted from the mixture. Stir in the chocolate mixture. Place the egg whites in a large grease-free bowl and whisk them until they form soft peaks. Gently fold the whites through the chocolate mixture until well combined.

Pour the mixture into the prepared tin and bake for about 20 minutes or until the top of the cake is dry and the centre springs back when lightly touched with your finger.

Transfer pan to a rack. Cover top with 2 layers of damp paper towel and a tea towel. Place in the fridge for 20 minutes then remove towels (the dry top of the cake will come away with the paper) and allow to cool completely. Loosen edges with a sharp knife and sprinkle the top of the cake with icing sugar or cocoa. Lay a sheet of baking parchment out on the work surface and thoroughly sprinkle with icing sugar. Tip the roulade out onto the paper and carefully peel away the lining paper.

Whip the cream until it forms soft peaks. Spread the cream mixture over the roulade, scatter over the drained sour cherries. Score a mark 2.5cm (1 inch) in along the short edge, then roll up very tightly like a Swiss roll, using the paper to help. Don't worry if the roulade cracks as it rolls, it's supposed to. Transfer the cake to a serving plate and refrigerate until ready to serve. If the cake collapses a little, gently mould it back together with your hands. Here's a handy video featuring Mary Berry describing how to roll the roulade.

Decorate the roulade with some cherries, chocolate shards, chopped pistachios and an additional dusting of icing sugar or cocoa.

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I took this into work last week and I can tell you if you bring this roulade along for dessert, your guests will be very, very impressed.

See you all tomorrow with Day 4 of the 5 Days of Christmas. 

Bye for now,

Jillian
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