Swiss Roll Meets Black Forest Charm

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Description:
This delightful Swiss Roll Meets Black Forest Charm combines the light, airy texture of a classic Swiss roll with the rich flavors of cocoa and cherries. Filled with whipped cream and juicy cherries, this dessert is perfect for any occasion. It’s a show-stopping treat that’s surprisingly easy to make!

Ingredients:

For the Swiss Roll:

  • All-purpose flour: ½ cup (65 g)
  • Unsweetened cocoa powder: ¼ cup (25 g)
  • Baking powder: 1 tsp
  • Salt: ¼ tsp
  • Large eggs: 3
  • Granulated sugar: ¾ cup (150 g)
  • Vanilla extract: 1 tsp
  • Water: 2 tbsp
  • Powdered sugar (for dusting): 2 tbsp

For the Filling:

  • Heavy whipping cream: 1 cup (240 ml)
  • Powdered sugar: 2 tbsp
  • Vanilla extract: ½ tsp
  • Canned cherries (drained, or fresh cherries): 1 cup (about 150 g)
  • Chocolate shavings (for garnish, optional)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper.
  2. Prepare the batter:
    In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Mix in the vanilla extract and water. Gradually fold in the dry ingredients until just combined.
  3. Bake the cake:
    Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
  4. Cool the cake:
    Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from one short end. Allow it to cool completely.
  5. Make the filling:
    In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  6. Unroll and fill:
    Once the cake is cool, unroll it gently. Spread a layer of whipped cream evenly over the cake, leaving a small border around the edges. Scatter the cherries over the cream.
  7. Roll it up:
    Carefully roll the cake back up, starting from the side with the filling. Tightly wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
  8. Serve:
    Before serving, dust the top with powdered sugar and garnish with chocolate shavings if desired. Slice into rounds and enjoy!

Tips for Success:

  • Prevent cracking: Make sure the cake is completely cool before rolling to prevent cracking. A thin layer of whipped cream will help keep it moist.
  • Cherry alternatives: Feel free to use fresh or frozen cherries, or even other fruits like strawberries or raspberries for variation.
  • Storage: Keep leftovers covered in the refrigerator for up to 3 days.

Recommendations:

  • Serving suggestions: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent dessert.
  • Customization: For a boozy twist, you can soak the cherries in cherry liqueur (like Kirsch) before adding them to the filling.

Nutrition (per serving, approx. based on 10 servings):

  • Calories: 210
  • Protein: 3 g
  • Fat: 9 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 90 mg

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