Saturday, August 7, 2010

Black Forest Roulade


My First Sweet Punch

 Sweet punch is a group started by RiaMaria and Divya Kuda. The main aim of the group is to make baking as simple as possible, they believe that baking is not just for experts,  when there is a  good recipe and fresh ingredients  nothing can go wrong. This is absolutely right, when i started baking all which i do is just follow the recipe without changing anything, even when you make a slight alternation in the measurement something may go wrong. So if you want to join the Sweet Punch and check the previous roundups please click here.


  Since this is my first challenge with the sweet punch I'm more than happy to have this Black Forest roulade since I live in Germany. This cake is named after the mountain range in South western Germany.
When I first came to Germany, I came across this Black Forest name very often. I used to wonder what's with the black forest, then one of my husband's colleague explained that black forest is nothing but forest with mostly pine trees. When  you view this forest from a distance or from a bird's eye view, it almost looks like black in colour, so it's called as Black forest. This is one of the   main  attraction for tourists who visits Germany.
  When I first saw the recipe for sweet punch, It was like OMG!  Since roulade, swiss roll is always been a nightmare for me.  I left it till the last moment and made the cake just two days before posting the recipe. Everything came out perfect, expect that it started cracking after I rolled the cake. Then I realized that this cake is almost like a mousse cake, since it is very delicate and moist, there are more chances to have a crack. So I was convinced by myself that the cake is ok. You can just serve this cake by itself with some cream or ice cream. You can also repair the minor cracks by piping some cream on top and dusting with a cocoa powder.
This month challenge is by Maria, her recipe is from The Australian Women's Weekly, which is my favourite too. This is one of my earliest collection of recipe book, which I rely on a lot. When you follow the instructions from the book just as it is , the results are amazing. Coming to the recipe.


Ingredients
Dark chocolate - 200gm, chopped coarsely
Hot water - 1/4 cup (60 ml)
Instant coffee powder - 1 tsp
Eggs - 4
separated (room temp)
Caster sugar - 1/2 cup (110 gms)
Caster sugar - 1 tbsp, extra
Thickened cream - 3/4 - 1 cup
 
 
Cherry filling
Seedless black cherries - 425gm can
Cornflour - 3 tsp

Method:
Position oven shelves; preheat oven to 180 C. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire. 

Beat egg yolks & sugar in small bowl with electric mixer until thick & creamy; this will take about 5 minutes. Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl  with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins.


Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.

Beat cream  in small bowl with electric mixer until firm peaks form. Spread cake evenly with cooled cherry filling then spread  cream over cherry mixture. Roll cake from a long side, using paper to lift and guide the roll; place on serving plate. Dust with cocoa powder. Cover roll; refrigerate 30 minutes before serving. You can also dress up the roulade  with cherries or by piping some cream on top.
Cherry filling
Drain cherries, reserving 1/4 cup (60ml) of syrup. Using knife, chop cherries coarsely. Using wooden spoon blend cornflour and reserved syrup in a saucepan. Add cherries; stir over heat until mixture boils and thickens. Remove from heat, cool to room temp.
Storage:
You can store this cake in a refrigerator for upto week, it taste even better after storing it in the refrigerator.
Note:
The main key step to get the cake right is beating the egg whites and proper measurement.

39 comments:

Ria Mathew said...

That looks marvellous!Thank you for baking with us! :)

You can submit your post by e-mailing it to our group e-mail id :)

girlichef said...

I have some German heritage...and this is something I remember my grandma making! Your version is beautiful!

Umm Mymoonah said...

Thank You Girlichef and Ria for your lovely comments.
I'm extremely sorry Kiran, i don't how your comment got deleted.

Deepti said...

Wow, this luks so tempting tht my mouth is full of water rightnow.

Maria said...

Roulade looks great! Thank you so much for trying the challenge. Hope you will enjoy the future challenges too :)

Cheers
Maria

Shabs.. said...

That looks real good!i wanna try it out.

Premalatha Aravindhan said...

Wat a cake,very detailed methods via pics...really nice.

Satya said...

wow the black forest roulade looks awesome ....i also want try this one fine day ,don't know when i day come :)...thanks for sharing the secret of black forest ,i was also wondering why it is known as black forest ...

Satya
http://www.superyummyrecipes.com

aipi said...

that looks scrumptious, decadent, drooly,gorgeous, beautiful,fantabulous.....thats about it!:) :)

Sadhana said...

This looks superb and awesome dear. A perfect one.

Fajeeda said...

tht looks amazing i love desserts and cakes and black forest is my all time fav...........really yummyyyyyyyy..........

Preethi Ram said...

Hi dear,

Wow ...... no way yar, it's my all time favourite dessert you know. thanks for blogging it. Surely will try and let you know how it has come my friend

do visit my blog when you find time
http://preethisculinary.blogspot.com

Kamalika said...

Thanks a lot for visiting my blog and leaving behind the lovely comment.....pls do visit again....
The sweet dish looks just awesome and perfect...will surf your blog for more lipsmacking dishes....will be in touch with you...

Angie's Recipes said...

A very pretty roulade! Not sure I have seen it here in Germany.

srividhya Ravikumar said...

wonderful Roulade...looks drooling umm..

Bharathy said...

Wow!..that proves you are a daring baker!!..
Roulade looks Lovely!!!

Roshu said...

very tempting recipe.....itz mouth watering........congratzz on all ur recipes

Akila said...

Wow... wonderful cake... looks lovely.... mouthwatering one.... simply superb.....

Torviewtoronto said...

Beautiful

Varunavi said...

Looks excellent

Sayantani said...

Ayeesha...love the look of this roulade. every time I see your posts I am mesmerized with your presentation and food photography. awesome cake and droooool worthy pictures.

Krishnaveni said...

looks so beautiful and yummyyyyyyy

Priya (Yallapantula) Mitharwal said...

wow Ayeesha, it looks so professional and mouth watering. Loving every pic of it. Beautifully done :)

Hamaree Rasoi said...

Hi Dear

Amazing looking black forest cake . Loved the clicks.

Deepa
Hamaree Rasoi

Nitha said...

Wow. Excellent.. Looks delicious..

Sushma Mallya said...

it looks so beautiful ayesha, your clicks are so nice as usual

Rahin said...

this looks so rich and delicious ...yum

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Yummy Team said...

WOW!! This looks so perfect n yummy..Great job, Ayeesha..

nandini said...

Wow that is one swell of a cake.. So moist and tempting... Awesome!.

Aparna S Mallya said...

Looks very tasty and tempting.

suma said...

Sinful looking roulade..wow!!

Jay said...

That sounds beyong amazing...! I can almost taste it from here ( I wish ) ....;)

Sanyukta Gour(Bayes) said...

my fav....looks absolutely stunning

NIDHYA said...

Looks so moist and very much tempting. I wish i could grab a slice.

http://aaha-oho.blogspot.com/

Veggie Belly said...

Love that you took the already delicious black forest and turned it into a roulade! delicious! Ramadan Mubarak!

Seema Abbas Ali said...

Hey,

The cake is really making my mouth water. It has come out simply awesome. Also thanks for the information about Black Forest cake. Went through lot of your recipes. One is better than the other. Will try them out n let you know.

Keep up the good work.

Hema Mahen said...

Looks so tempting and yummy!!! Great work :)

Mira said...

My mouth is watering. the preparation photo wherein the different texture formed wile mixingis is beautiful. I like black forest cakes. But dear, i don't eat eggs. Is there any eggless version you have posted in your blog. Please e-mail me the link. Would like to try some.

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