Serving size: Serves 8
Cooking time: More than 1 hour
Course: Dessert

black forest roulade

INGREDIENTS

4 eggs
½ cup caster sugar
½ cup plain flour
1⁄3 cup cocoa powder
3 tbsp butter, melted
1½ tbsp kirsch (cherry brandy)
600ml double cream
1 tsp vanilla extract
1 tbsp icing sugar
1 cup black cherry jam
200g dark chocolate block
1 tbsp cocoa powder, extra

METHOD

1. Preheat oven to 220°C (200°C fan-forced). Line baking tray with baking paper. Beat eggs and sugar on high speed until light, fluffy and doubled in volume – about 5 minutes. Sieve flour and cocoa over top.

2. Fold in gently with metal spoon until just combined. Trickle melted butter down side of bowl and fold gently. Pour mixture into lined baking tray and gently level with palette knife. Bake for 10 minutes.

3. Remove sponge from oven and leave to cool slightly. Brush with kirsch. Allow to cool completely. Meanwhile, in large bowl whisk cream, vanilla and icing sugar together until mixture is quite stiff.

4. With longest side of sponge towards you, use palette knife or spatula to spread jam evenly over cake. Spread 2⁄3 of cream over cake in an even layer, leaving a rim of 1cm around edge. Lift baking paper to roll up cake lengthwise, removing paper as you roll. Refrigerate for 1 hour.

5. Meanwhile, place chocolate block on bench and press it against your body (protect your clothes with a tea towel). To make chocolate shavings, drag a clean palette knife over chocolate, or use vegie peeler.

6. Add extra cocoa powder to remaining cream. Cover outside of roulade with chocolate cream. Sprinkle with shavings. Slice and serve with extra cream on the side. Yum!