Ingredients

• 200g - Dark chocolate, chopped coarsely
• 1/4 cup (60 ml)- Hot water
• 1 tsp - Instant coffee powder
• 4- Eggs, separated (room temp)
• 1/2 cup (110 gms) - Caster sugar
• 1 tbsp - Caster sugar extra
• 3/4 - 1 cup - Thickened cream
• Cherry filling
• 425gm - Seedless black cherries can
• 3 tsp - Corn flour.

How to Make Black Forest Roulade

• Preheat oven to 180 C.
• Grease 25 cm/30 cm Swiss roll pan and line the base with baking paper.
• Combine chocolate, water and coffee in large heat proof bowl and sit the bowl over a saucepan of simmering water.
• Now stir until the chocolate melts and remove bowl from fire.
• Beat egg yolks & sugar in small bowl with an electric mixer until thick & creamy; for 5 mins.
• Now fold in the egg mixture into the warm chocolate mixture.
• Beat the egg whites in a bowl with an electric mixer until soft peaks form.
• Now gently fold the egg whites into the chocolate mixture, in two batches.
• Spread the mixture into the prepared pan.
• Bake in preheated oven about 10 mins.
• Now, place on a large sheet of baking paper on a board and sprinkle with extra sugar.
• Then turn the cake onto the sugared baking paper.
• Remove the lining paper and cover the cake loosely with a tea towel.
• Cool cake to room temperature.
• Now beat the cream in small bowl with an electric mixer until firm peaks form.
• Spread the cake evenly with cooled cherry filling and spread the cream over the cherry mixture.
• Roll the cake onto a serving plate.
• Dust with cocoa powder.
• Now cover the roll and refrigerate for 30 mins before serving.
• You can also dress up the roulade with cherries or by piping some cream on top.
• Cherry filling:
• Drain cherries, reserving 1/4 cup (60ml) of syrup.
• Chop cherries coarsely.
• Blend the corn flour and reserved syrup in a saucepan.
• Add cherries and stir over heat until the mixture boils and thickens.
• Remove from heat and cool.