Description
A delightful chocolate roll cake filled with cherries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup dark chocolate (70% cocoa), chopped
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy cream, chilled
- 1 cup cherries (fresh or frozen), pitted and chopped
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
- Melt dark chocolate and butter together until smooth; allow to cool slightly.
- In a bowl, sift flour, cocoa powder, sugar, and salt. Gradually mix into cooled chocolate mixture until combined.
- Beat eggs in a separate bowl until pale and fluffy. Gently fold into the chocolate mixture.
- Pour batter onto prepared pan; spread evenly and bake for 12-15 minutes until set but moist.
- Cool slightly before rolling the cake tightly with parchment inside.
- Whip heavy cream until soft peaks form; fold in cherries for filling.
- Unroll cake, spread filling evenly, then re-roll without parchment paper. Dust with powdered sugar before serving.
Notes
- Make sure to use dark chocolate with at least 70% cocoa for best flavor.
- Roll the cake while it is still warm to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg