How nice to have a cup of tea with a slice of such a delicious chocolate roll with cherry filling decorated with snow-white cream! We offer to prepare this wonderful dessert. с друзьями: 
Time: 1 hour.Difficulty: easy Servings: 12 – 16 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Flourless Chocolate Sponge Cake
- 6 large eggs at room temperature, with separated proteins and yolks
- 3/4 Art. Sahara
- 0.5 tbsp. cocoa powder
- 1/8 tsp salt
- Powdered Sugar
Cherries with Vodka
- 1 tbsp. fresh, canned or frozen cherries without seed defrost
- 2 tbsp. l Sahara
- 1 tbsp. l Kirschwasser (cherry vodka)
Chocolate cream
- 1 tbsp. whipped cream
- 60 gr crushed chocolate
Roll assembly
- 1.25 Art. whipped cream
- 1 tbsp. l plus 1 tsp skimmed milk powder
- 2 tbsp. l Sahara
- Chocolate bar for decoration
Recipes with similar ingredients: biscuit, eggs, milk, milk dry, cream, bitter chocolate, cocoa, cherry, vodka
Recipe preparation:
- Preheat the oven to 175 ° C. Cover with parchment paper 25 x 40 cm. Thin aluminum baking tray.
- Beat the egg yolks with sugar until light. but not up to the foam. Sift the cocoa powder over the yolks and beat. in a separate bowl, beat the egg whites with salt at high speed until soft peaks. Mix a third of the proteins with the yolk mixture, and beat the remaining two-thirds to strong peaks.
- In a separate bowl, beat the egg whites at high speed with salt until soft peaks. Mix a third of the protein with the yolk mixture, whisk the remaining two-thirds to strong peaks. Evenly spread the dough on the prepared pan. Bake a biscuit 25 minutes and let it cool completely on a baking sheet.
- Cook the cherries on low heat for about 15 minutes. or as long until the amount of liquid is reduced by half, then add sugar and cook for another 5 minutes. Remove pan from heat and mix with kirsch. Cool the cherries before assembling the cake.
- To make chocolate cream, warm the cream over low heat and mix with chocolate. Leave for 1 min., Then gently whip the chocolate with cream until it is completely dissolved. Cool to room temperature and then completely in Fridge. Beat chocolate cream at medium speed until soft peaks.
- To assemble the cake, whip the cream and dry skim milk until soft peaks, add sugar. Remove the cooled biscuit from baking sheet and turn over onto a work surface sprinkled with sugar powdery. Remove parchment paper and dispense whipped sponge cake chocolate cream. Put the cherries on the chocolate cream. Fold the biscuit and carefully transfer it to the dish with the seam down. Spread the roll completely with whipped cream using a peeler cut chocolate and sprinkle on top. Cool. You can roll cook 8 hours before serving.
