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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2008

Black Forest roulade
All this retro talk has reminded me of this wonderful chocolate log and how it is perfect for this time of year.
You could make the roulade bit and freeze it and then just thaw and roll up with the cream and cherries, but it is a must at some point over the Christmas week.

Ingredients
Serves 6 – 8
5 eggs, separated
150g caster sugar
150ml plain block chocolate
1 x 400g tin black cherries, pitted and drained
1 tbsp Kirsch
300ml double cream, whipped
Icing sugar.

Method
Preheat the oven 180C / 350F / gas 4.
Line a 20cm x 27.5cm baking tray with greaseproof paper.
Beat the egg yolks and caster sugar until light and fluffy.
Put the chocolate and one tablespoon of water into a small saucepan and either stand it in boiling water or put it over a very low heat until the chocolate melts.
Whisk the egg whites until stiff. Stir the melted chocolate into the egg-yolk mixture, and then fold in the egg whites until the mixture is smooth but still full of air.
Pour into the prepared baking tray and bake for about 10 minutes or until just set. Remove and leave to cool.
Put the cherries in a bowl with the Kirsch and mix well.
Turn out the roulade onto a clean tea cloth dusted with icing sugar, spread with the whipped cream right to the edges, then lay over the cherries, again right to the edges.
Roll the roulade up, holding the long edges, then flurry with the icing sugar.
Lift onto a serving plate and chill until ready to serve. Cut into slices.

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