Usuba
Chocolate Roll with Cherry
A delicate chocolate cake with an airy texture, filled with whipped cream and fresh cherries. The dessert is prepared in two stages: baking the cake layer and assembly after cooling. Perfect for a festive table.
- Total
- 60 min
- Standard serving
- 175.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Grease a roll pan with oil and line it with parchment paper.
- 2
Step 2
Break the chocolate into small pieces and place it in a double boiler. Add brandy and keep on low heat until the chocolate is completely melted.
- 3
Step 3
Separate the egg whites from the yolks. Combine the powdered sugar with the egg yolks and whip until thick. Add the melted chocolate and whip again.
- 4
Step 4
Whisk the egg whites into stiff peaks. Add one spoonful of egg whites to the chocolate mixture and stir. Pour the mixture into the prepared form and level the surface.
Bake in the oven for 20–25 minutes.
- 5
Step 5
Remove the cake from the oven, cover it with a towel and leave it overnight to cool.
- 6
Step 6
Before serving, whip the cream with sugar. Spread the cream on the chilled cake base. Arrange the cherries, having removed the pits beforehand.
Roll the cake into a roll and place it on a plate.
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