Flourless Black Forest Roulade - Oh Yum with Anna Olson
Anna bakes a flourless black forest cake roulade dessert that is similar in flavour to a Black Forest Torte. Click 'SHOW MORE'
INGREDIENTS
Flourless Jelly Roll
6 large eggs, separated and at room temperature
¾ cup sugar
½ cup Dutch process cocoa powder
⅛ tsp salt
icing sugar, for dusting
Kirsch Cherries
1 cup fresh, jarred, or frozen and thawed pitted tart cherries
2 Tbsp sugar
1 Tbsp Kirsch
Chocolate Cream
1 cup whipping cream
2 oz bittersweet chocolate, chopped
Assembly
1 ¼ cups whipping cream
1 Tbsp + 1 tsp instant skim milk powder
2 Tbsp sugar
block chocolate, for grating
DIRECTIONS
Flourless Jelly Roll
1. Preheat the oven to 350ºF (180ºC). Line a 10-x-15-inch jelly roll pan with parchment paper.
2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air. Sift the cocoa powder over the yolks and whisk in.
3. In a separate bowl, whip the egg whites and salt on high speed until they hold a medium peak when the beaters are lifted. Fold a third of the whites into the yolk mixture using a whisk and then fold in the remaining two thirds until evenly incorporated. Spread the batter evenly into the prepared pan. Bake the cake for 25 minutes (it will rise up while baking and then fall once it is removed from the oven – that is OK) and let it cool completely in the pan.
Kirsch Cherries
1. For the cherries, simmer the cherries for about 15 minutes or until the juices are reduced by half, then add the sugar and simmer 5 minutes more. Remove the pot from the heat and stir in the kirsch. Cool and then chill the cherries until ready to assemble.
Chocolate Cream
1. For the chocolate cream, bring the cream just to a simmer and pour it over the chocolate. Let this sit for 1 minute, then gently whisk until the chocolate has melted into the cream. Cool this too room temperature, then chill completely.
2. Whip the chocolate cream on medium speed until it holds a medium peak.
Assembly
1. For assembly, whip the cream and skim milk powder until it holds a medium peak, then add the sugar.
2. Run a spatula around the outside edge of the cooled cake and turn it out onto a work surface dusted with icing sugar. Peel away the parchment paper and spread the whipped chocolate cream over the cake. Use a slotted spoon to spoon the cherries over the chocolate cream. Roll up the cake from the short side and carefully lift onto your serving platter so that the seam is at the bottom. Spread the whipped cream over the roulade to completely cover it and use a vegetable peeler to make chocolate curls to sprinkle on top. Chill until ready to serve.
3. The roulade can be made up to 8 hours before serving.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
INGREDIENTS
Flourless Jelly Roll
6 large eggs, separated and at room temperature
¾ cup sugar
½ cup Dutch process cocoa powder
⅛ tsp salt
icing sugar, for dusting
Kirsch Cherries
1 cup fresh, jarred, or frozen and thawed pitted tart cherries
2 Tbsp sugar
1 Tbsp Kirsch
Chocolate Cream
1 cup whipping cream
2 oz bittersweet chocolate, chopped
Assembly
1 ¼ cups whipping cream
1 Tbsp + 1 tsp instant skim milk powder
2 Tbsp sugar
block chocolate, for grating
DIRECTIONS
Flourless Jelly Roll
1. Preheat the oven to 350ºF (180ºC). Line a 10-x-15-inch jelly roll pan with parchment paper.
2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air. Sift the cocoa powder over the yolks and whisk in.
3. In a separate bowl, whip the egg whites and salt on high speed until they hold a medium peak when the beaters are lifted. Fold a third of the whites into the yolk mixture using a whisk and then fold in the remaining two thirds until evenly incorporated. Spread the batter evenly into the prepared pan. Bake the cake for 25 minutes (it will rise up while baking and then fall once it is removed from the oven – that is OK) and let it cool completely in the pan.
Kirsch Cherries
1. For the cherries, simmer the cherries for about 15 minutes or until the juices are reduced by half, then add the sugar and simmer 5 minutes more. Remove the pot from the heat and stir in the kirsch. Cool and then chill the cherries until ready to assemble.
Chocolate Cream
1. For the chocolate cream, bring the cream just to a simmer and pour it over the chocolate. Let this sit for 1 minute, then gently whisk until the chocolate has melted into the cream. Cool this too room temperature, then chill completely.
2. Whip the chocolate cream on medium speed until it holds a medium peak.
Assembly
1. For assembly, whip the cream and skim milk powder until it holds a medium peak, then add the sugar.
2. Run a spatula around the outside edge of the cooled cake and turn it out onto a work surface dusted with icing sugar. Peel away the parchment paper and spread the whipped chocolate cream over the cake. Use a slotted spoon to spoon the cherries over the chocolate cream. Roll up the cake from the short side and carefully lift onto your serving platter so that the seam is at the bottom. Spread the whipped cream over the roulade to completely cover it and use a vegetable peeler to make chocolate curls to sprinkle on top. Chill until ready to serve.
3. The roulade can be made up to 8 hours before serving.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
