flourless black forest roulade

FLOURLESS BLACK FOREST ROULADE
Need a gluten-free dessert that is also festive and delicious? This
roulade will be your new Yule log cake.
This flourless dessert has also the textbook flavours of a Black
Forest Torte: chocolate cake, whipped cream and kirsch soaked
cherries.
Makes one 10-inch dessert
Serves 12 to 16
Flourless Jelly Roll:
•
6
large eggs, separated and at room temp.
•
¾ cup
sugar
•
½ cup
Dutch process cocoa powder
•
⅛ tsp
salt
•
for dusting
icing sugar
Kirsch Cherries:
•
1 cup
fresh, jarred, or frozen and thawed, pitted tart cherries
•
2 tbsp
sugar
•
1 tbsp
Kirsch
Chocolate Cream:
•
1 cup
whipping cream
•
2 oz
bittersweet chocolate, chopped
Assembly:
•
1 ¼ cups
whipping cream
•
1 tbsp + 1 tsp
instant skim milk powder
•
2 tbsp
sugar
•
for grating
block chocolate
1. Preheat the oven to 350°F. Line a 10 x 15-inch jelly roll pan with parchment paper.
2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air. Sift the cocoa
powder over the yolks and whisk in.
3. In a separate bowl, whip the egg whites and salt on high
speed until they hold a medium peak when the beaters are
lifted. Fold a third of the whites into the yolk mixture using a
whisk and then fold in the remaining two thirds until evenly
incorporated. Spread the batter evenly into the prepared pan.
Bake the cake for 25 minutes (it will rise up while baking and
then fall once it is removed from the oven – that is OK) and let it
cool completely in the pan.
4. For the cherries, simmer the cherries for about 15 minutes or
until the juices are reduced by half, then add the sugar and
simmer 5 minutes more. Remove the pot from the heat and stir
in the kirsch. Cool and then chill the cherries until ready to assemble.
5. For the chocolate cream, bring the cream just to a simmer
and pour it over the chocolate. Let this sit for 1 minute, then
gently whisk until the chocolate has melted into the cream.
Cool this to room temperature, then chill completely.
6. Whip the chocolate cream on medium speed until it holds a
medium peak.
7. For assembly, whip the cream and skim milk powder until it holds a medium peak, then add the
sugar.