Black Forest Roulade Delight using a Aldi
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Black Forest cake! A true diva of the dessert world, this delightful confection hails from the Black Forest region of Germany, where it has been charming sweet-toothed locals since the early 20th century. Imagine layers of airy chocolate sponge, soaked in a cheeky splash of Kirsch (a cherry schnapps, if you will), blanketed under a cloud of whipped cream and adorned with luscious sour cherries. Not only is it a feast for the eyes, but it also tells a tale of indulgence and celebration, making it the star of many birthdays and weddings. Fun fact: the cake's name is not just a reference to the forest itself, but also to the traditional attire of the local women, who wore dresses that resembled the cake with their dark skirts and white blouses. So, grab your whisk and let’s get whisked away into a world of chocolatey bliss!
Ingredients
- 4 Eggs
- 120 g Granulated sugar
- 100 g Flour t55
- 20 g Bitter cocoa
- 5 g Baking powder
- 250 g Whipping cream
- 20 g Icing sugar
- 80 g Dark chocolate
- 80 g Milk chocolate
Steps
Chocolate Sponge
- Preheat the oven at 175°C.
- Place the whisk.
- Add 4 eggs, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 0°C / Speed 4.
- Remove the whisk.
- Add 100 g of flour t55, 20 g of bitter cocoa, 5 g of baking powder in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 3.
- Pour the content of the food processor bowl on a baking tray to be covered in baking paper before.
- Spread the preparation evenly on the baking tray.
- Cook in the oven at 175°C during 12min.
- Check if the sponge is cooked with a toothpick, it should come out clean.
- Setaside the preparation content on a strainer let cool.
Cream Filling
- Wash the food processor bowl.
- Add 250 g of whipping cream, 20 g of icing sugar in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Spread the content of the food processor bowl on the preparation content.
Chocolate Sponge
- Spread the whipped cream evenly over the cooled chocolate sponge.
- Carefully roll the sponge tightly.
Chocolate Coating
- Wash the food processor bowl.
- Add 80 g of dark chocolate, 80 g of milk chocolate in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Pour the content of the food processor bowl over the preparation content.
- Pour the melted chocolate over the roulade, ensuring it's completely covered.
- Use a fork to create a bark-like pattern on the chocolate coating.
- Setaside the preparation content in a fridge during 2h .
- Serve Cold.
