Chocolate and sour cherry roll from jam

Delicious chocolate and cherry roll with jam

Preparation time: 15 minutes
Baking time: 12 minutes
Total: 2 hours and 30 minutes (including cooling time)
Number of servings: 12 - 14

Introduction

In a world full of sweets, the chocolate and cherry roll stands out with a combination of textures and flavors that will delight your taste buds. Originating from pastry traditions, this recipe has become a favorite in many households, bringing smiles to the faces of loved ones. The fluffy cocoa sponge intertwines with a fine chocolate cream and juicy cherries, creating the perfect dessert for any occasion. Here’s how you can prepare this delicacy!

Ingredients

For the roll sponge:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of oil
- 5 tablespoons of flour
- 3 tablespoons of unsweetened cocoa powder
- 1 vial of rum essence
- 1 packet of vanilla sugar
- A pinch of salt

For the chocolate cream:
- 160 g dark chocolate
- 160 g heavy cream
- 2 tablespoons powdered sugar
- 1 packet of vanilla sugar
- 3 tablespoons cherries from jam (drained)
- Optional: 2 tablespoons candied orange peel, finely chopped

For the glaze (optional):
- 80 g dark chocolate
- 60 g heavy cream
- 1 teaspoon oil

Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the whites for a firm foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until you achieve a stiff foam. If you’re wondering how to test the consistency, you can turn the bowl upside down: the foam should stay in place.

3. Adding the sugar: While continuing to mix, gradually add the sugar. Keep going until the foam becomes shiny and the sugar dissolves completely.

4. Preparing the yolks: In another bowl, mix the yolks with the oil using a mixer until their volume doubles and they become fluffy.

5. Combining the mixtures: Pour the yolk mixture over the egg whites and gently fold with a spatula, using circular motions from top to bottom to avoid losing air from the foam.

6. Sifting the dry ingredients: Mix the flour with the cocoa and sift the mixture over the egg composition. Gently mix until homogeneous.

7. Baking the sponge: Line a 30x35 cm baking tray with parchment paper and pour in the batter. Ensure the layer is evenly about 1 cm thick. Bake in a preheated oven at 180°C for 10-12 minutes. Do the toothpick test: the sponge should feel firm to the touch.

8. Cooling and forming the roll: After baking, turn the sponge onto a clean, damp towel, remove the parchment paper, and roll the sponge in the towel. Allow it to cool completely.

Preparing the chocolate cream

1. Melting the chocolate: Break the chocolate into small pieces and place it in a pot over low heat with the cream. Stir constantly to avoid burning. Do not let the mixture boil!

2. Cooling the cream: Once the chocolate has melted and the mixture is homogeneous, let it cool in the refrigerator.

3. Incorporating the sugar: After the cream has cooled, add the powdered sugar and vanilla sugar. Mix until homogeneous, achieving a fine and airy cream.

Assembling the roll

1. Unrolling the sponge: Remove the sponge from the towel and spread the chocolate cream evenly over the entire surface.

2. Adding the cherries: Sprinkle the cherries from the jam and, optionally, the candied orange peel. These will add a note of freshness and a pleasant contrast of flavors.

3. Rolling: Gently roll the sponge starting from one corner, being careful not to break the cream. Once rolled, place the roll in a container and let it chill in the refrigerator for 2-3 hours. This will help firm up the shape.

4. Decorating: After it has cooled, you can decorate the roll with powdered sugar, another chocolate glaze, or the remaining chocolate cream. Be creative! Use a comb or a fork to create interesting patterns.

5. Preparing the glaze: If you opt for glaze, melt the dark chocolate with the cream and oil over low heat. Pour the warm glaze over the cold roll and let it set.

Serving

When you are ready to serve, cut the roll into slices and you can add a slice of candied orange on top for an elegant look. This roll pairs perfectly with a cup of coffee or tea, making it the ideal dessert for a relaxing afternoon or a festive meal.

Useful tips

- Ingredients: Make sure all ingredients are at room temperature for better homogenization.
- Cooling: The roll needs to be well cooled before being cut to avoid breaking.
- Variations: You can replace the cherries with other jam fruits, such as peaches or cherries, to vary the recipe.
- Sweetness: If you prefer a less sweet note, you can reduce the amount of sugar in the creams.

Nutritional benefits

This roll contains chocolate, which is rich in antioxidants, and cherries, which provide vitamins and minerals. Additionally, the cocoa sponge contains fiber, which can aid in healthy digestion.

Frequently asked questions

1. Can I use white chocolate instead of dark chocolate?
Yes, but the taste will be different. White chocolate adds sweetness but will not have the pleasant bitterness of dark chocolate.

2. Can the roll be frozen?
Yes, you can freeze the roll, but it is recommended to freeze it without glaze. The glaze may become grainy after thawing.

3. How can I make the sponge moister?
You can add a syrup made from water and sugar or orange juice over the sponge before adding the cream for added moisture.

Now that you have all the necessary details, all that’s left is to start cooking! The chocolate and cherry roll is more than just a dessert; it’s a culinary experience worth savoring. Enjoy!

 Ingredients: (about 12-14 servings) For the BASE: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of oil, 5 tablespoons of flour, 3 tablespoons of cocoa powder, 1 vial of rum essence, 1 packet of vanilla sugar, a pinch of salt. For the CREAM: 160g dark chocolate, 160g whipped cream, 2 tablespoons of powdered sugar, 1 packet of vanilla sugar, about 3 tablespoons of cherries from jam, optional: 2 tablespoons of finely chopped candied orange peel.