Black Forest Gateau Roulade
Black Forest Gateau Roulade
By: Lisa Faulkner
Course: Desserts

A delicious dessert, perfect for sharing at Christmas! Lisa demonstrated this recipe on the Big Kitchen stage at the BBC Good Food Show Winter 2022. Find the recipe below!

Serves: 6-8
Cooks in: Preparation Time: 20 mins, Cooking Time: 15 mins
Difficulty: Hard

Ingredients

175g dark chocolate, plus extra for grating 
4 eggs 
175g caster sugar, plus extra for sprinkling 
300 ml double cream 
1 x 230g jar black cherries in kirsch 
Icing sugar to dust 
Grated chocolate for decorating

Method

  1. Preheat the oven to 180C (160 fan). Melt the chocolate in a bowl over a saucepan of simmer water. Leave to cool.
  2. Separate the eggs, setting aside the whites. In a bowl beat the yolks and then gradually add the sugar, beating until pale, thick and fluffy. Add the melted chocolate and beat until incorporated. 
  3. In a separate bowl whisk the egg whites until stiff. Fold them into the chocolate mixture one third at a time until just combined.
  4. Pour into a tin lined with greaseproof paper and bake for 12-15 mins until a skewer inserted comes out clean
  5. Once baked, place a tea towel on the work surface and sprinkle it with sugar. Once baked, turn the tin upside down onto the tea towel, leaving the greaseproof paper on. Cover with the other half of the towel and leave to cool a little, then peel off the greaseproof paper.
  6. Drain the cherries, reserving the syrup and drizzle the syrup all over the sponge. Whip the double cream until soft peaks and then spread a generous amount over the sponge, reserving a little to decorate the top. Scatter over some cherries and roll up.
  7. Finish by decorating the top with the reserved whipped cream, more cherries and some grated chocolate.
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