Black Forest Roulade by James Martin is a delectable treat that contains a cocoa sponge, whipped cream, cherries, and ornate chocolate decorations and is ready in a mere 30 minutes!
Try More James Martin Recipes:
Why You’ll Love This Black Forest Roulade Recipe:
- Perfect blend of cocoa, cream, and cherries.
- Airy, melt-in-your-mouth sponge.
- Rolled beauty with cherries and chocolate.
- Simple instructions for all levels.
What Is James Martin’s Black Forest Roulade Recipe?
James Martin’s Black Forest Roulade is a luscious dessert consisting of a light cocoa sponge filled with whipped cream and cherries, and adorned with chocolate for an elegant treat.
James Martin Black Forest Roulade Ingredients
- 4 medium eggs
- 125g caster sugar
- vanilla bean paste
- 100g plain flour
- 25g cocoa powder
- 500ml whipped double cream
To decorate:
- Cherries
- Chocolate decorations
- Cocoa powder
- Icing sugar
How To Make James Martin Black Forest Roulade
- Set oven temperature to 200 degrees Celsius.
- Wrap a Swiss roll tin measuring 22 by 32 cm with greaseproof paper.
- Combine the flour and cocoa powder after whisking the eggs, vanilla, and sugar with a kitchen aid until the mixture is light, airy, and thickened to a ribbon consistency.
- Spread the mixture evenly on the greaseproof paper in the tin, and bake for 10 to 12 minutes. Take it out of the oven and let it cool.
- Spread out a moist tea towel on the surface of the work. Carefully transfer the sponge to the towel and remove the parchment paper.
- Cover the sponge with cherries, spread the cream evenly over it, and roll it up tightly.
- Spoon the remaining cream over the top, transfer to a large plate, and garnish with chopped chocolate, additional cocoa powder, and icing sugar.
Recipe Tips
- Whip to Ribbon: Achieve airy texture by whisking eggs to ribbon consistency.
- Even Spread: Ensure an even layer for consistent baking.
- Gentle Transfer: Use a moist tea towel to transfer the sponge gently.
- Tight Roll: Roll tightly for a secure structure.
What Goes Well With Black Forest Roulade?
Excellent accompaniments to Black Forest Roulade include chocolate sauce, vanilla ice cream, cherry compote, whipped cream, hazelnut praline, and a shot of espresso or coffee.
How To Store Leftovers Black Forest Roulade?
- In The Fridge: Refregita leftover black forest roulade for up to 3 to 4 days if placed in a sealed container or covered with plastic wrap.
- In The Freezer: Leftover black forest roulade can be frozen for up to 3 months if wrapped tightly in foil and kept in a freezer-safe bag. Thaw in the fridge before serving.
How To Reheat Leftovers Black Forest Roulade?
- Oven: Set the oven temperature to 300°F then throw black forest roulade on a baking sheet and heat for 5 to 10 minutes, or until warmed.
- Microwave: Assemble black forest roulade slices in a microwave-safe dish and heat for 10 seconds at a time until it’s warm.
FAQs
Why did my Black Forest Roulade crumbly?
Yes, Black Forest Roulade is made with a cocoa-infused sponge, creating a luscious chocolatey base complemented by whipped cream and cherries.
How do you roll a Black Forest Roulade?
Roll Black Forest Roulade tightly from the short side using a moist tea towel for a secure and elegant presentation.
Why does my Black Forest Roulade crack?
Your Black Forest Roulade may crack if the filling is too stiff. Aim for a softer consistency for a smooth roll.
Why did my Black Forest Roulade crumbly?
Your Black Forest Roulade may turn crumbly due to overmixing the batter. Gently fold ingredients to maintain a light texture.
Try More James Martin Recipes:
- James Martin Panettone Bread And Butter Pudding
- James Martin Double Chocolate Brownies
- James Martin Rhubarb Crumble
James Martin Black Forest Roulade Nutrition Facts
Amount Per Serving
- Calories 215
- Total Fat 7.4g
- Saturated Fat 5.1g
- Total Carbs 36g
- Net Carbs 35g
- Dietary Fiber 1g
- Total Sugars 30g
- Protein 2g
James Martin Black Forest Roulade
Description
Black Forest Roulade by James Martin is a delectable treat that contains a cocoa sponge, whipped cream, cherries, and ornate chocolate decorations and is ready in a mere 30 minutes!
Ingredients
To decorate:
Instructions
- Set oven temperature to 200 degrees Celsius.
- Wrap a Swiss roll tin measuring 22 by 32 cm with greaseproof paper.
- Combine the flour and cocoa powder after whisking the eggs, vanilla, and sugar with a kitchen aid until the mixture is light, airy, and thickened to a ribbon consistency.
- Spread the mixture evenly on the greaseproof paper in the tin, and bake for 10 to 12 minutes. Take it out of the oven and let it cool.
- Spread out a moist tea towel on the surface of the work. Carefully transfer the sponge to the towel and remove the parchment paper.
- Cover the sponge with cherries, spread the cream evenly over it, and roll it up tightly.
- Spoon the remaining cream over the top, transfer to a large plate, and garnish with chopped chocolate, additional cocoa powder, and icing sugar.
Notes
- Whip to Ribbon: Achieve airy texture by whisking eggs to ribbon consistency.
Even Spread: Ensure an even layer for consistent baking.
Gentle Transfer: Use a moist tea towel to transfer the sponge gently.
Tight Roll: Roll tightly for a secure structure.