Description
A rich cocoa sponge rolled with cherry compote and whipped cream — a refined twist on the classic Black Forest delight.
Ingredients
Scale
- 4 large eggs (room temperature)
- ¾ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 cups pitted cherries (fresh or frozen)
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tbsp cornstarch
- ¼ cup sugar (for cherry filling)
- 1 cup whipped cream (for filling)
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale; add vanilla.
- Sift in cocoa, flour, baking powder, and salt; fold gently to combine.
- Spread batter evenly on the pan and bake for 10–12 minutes until springy.
- While warm, roll cake in a clean towel dusted with cocoa; let cool.
- For cherry filling, simmer cherries, sugar, cornstarch, and water until thickened; cool completely.
- Unroll cake, spread with whipped cream and cherry mixture, then roll again; chill 30 minutes before slicing.
Notes
- Ensure eggs are at room temperature for better volume.
- Use fresh cherries for the best flavor, but frozen can be used if necessary.
- Dust the towel with cocoa powder to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg