Snow-sprinkled Black Forest log
This chocolate roulade will wow your guests, yet it's so easy to make, and kids will love it too!
Serves: 10
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 30 minutes
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You will need
- 200g Taste the Difference Belgian Fairtrade dark chocolate, broken up
- 150g Fairtrade caster sugar
- 5 medium British free range Woodland egg, separated
- 1 tablespoon icing sugar, for dusting
- 300ml tub fresh British double cream
- 125g pack Taste the Difference Morello cherries
- Cocoa, for dusting
Recipe Information
Step by step guide to making Snow-sprinkled Black Forest log
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 33cm x 23cm Swiss roll tin with baking parchment.
- Melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the bowl doesn't touch).
- In a separate bowl, whisk the sugar and egg yolks using a hand-held electric whisk until very thick. Fold in the melted chocolate.
- In another bowl, whisk the egg whites until stiff; beat 2 tablespoons into the chocolate mixture, then gently fold in the remainder.
- Pour into the prepared tin and bake for 15-20 minutes until risen and firm to the touch.
- Lay out a large piece of baking parchment and sift half the icing sugar over it. Turn the warm roulade out onto the paper and cover with a clean, damp tea towel. Leave to cool.
- Meanwhile, whip the cream to soft peaks in a bowl. Peel the top baking parchment layer from the roulade and spread with the cream, then scatter over the cherries.
- Using the bottom piece of baking parchment to lift the cake, roll up the roulade from one short end.
- Transfer to a serving plate, then dust with the cocoa powder and the remaining icing sugar to create a snowy effect.
Summary of customer ratings and reviews
Nutritional information for Snow-sprinkled Black Forest log
Nutritional information for Snow-sprinkled Black Forest log
Nutrition type | per serving |
---|---|
Calories | 393 kcal |
Total Fat | 27.1g |
Saturated Fat | 15.8g |
Salt | 0.11g |
Sugar | 28.3g |
This recipe is:
- Vegetarian
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£1.20
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£1.70
£3.40/kg
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£1.39
46p/100ml
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£3.15
£1.26/100g