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Black Forest Roulade Recipe

Black Forest Roulade is a popular American Dessert
Author :
On :
Thursday, 20 July, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 8
Rated 4 based on 100 votes


  • 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:

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


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