- Black Forest Mousse Roll.jpg (40.04 KiB) Viewed 11 times
Takes: 55 minutes (plus chilling and freezing time)
Serves: 10
No nutritional information available.
Ingredients
- Oil for greasing
- 3 eggs
- 110g caster sugar
- 75g self-raising flour, sifted
- 2 tbsp cocoa powder, plus 2 tbsp extra, to dust
- 3 tbsp cherry-flavoured liqueur (optional)
- 4 x 100g tub good-quality chocolate mousse
- 300g cherry jam, stirred to loosen
- 150g dark chocolate, finely chopped
- 80ml double cream
- 12 fresh cherries, frozen
- 30g Flake chocolate bars, broken into shards
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 26cm x 32cm Swiss roll tin. Using an electric mixer, beat the eggs in a bowl until frothy. Gradually add the sugar, 1 tbsp at a time, then beat for about 6 minutes or until very thick and pale. Fold in the flour and cocoa powder, followed by 2 tbsp just-boiled water. Pour into the tin and spread to the edges. Bake for 15 minutes or until risen and dry to touch.
2. Place a clean tea towel on a clean work surface and place a sheet of baking paper over the top. Sprinkle with the extra sifted cocoa powder. Turn out the warm cake on to the baking paper. Peel away the baking paper from the bottom of the roll. Roll up the warm cake from one long side, along with the baking paper, using the tea towel to help. Place seam-side down on a wire rack to cool completely.
3. Unroll the cooled cake, with a long side facing you. Drizzle with the liqueur, if using. Spread the mousse evenly over the cake, leaving a 2cm edge on the long side furthest away from you. Spoon the cherry jam down the middle. Roll up the cake to enclose the filling. Transfer to a serving plate, seam-side down. Cover with clingfilm. Place in the freezer for 2 hours or overnight, until firm.
4. Put the dark chocolate in a heatproof bowl. Put the cream in a saucepan over a medium heat and bring almost to a simmer. Pour the cream over the chocolate and let it stand for 1 minute. Stir until smooth. Cool for 15 minutes. Remove the roll from the freezer. Spoon the chocolate ganache over the top of the sponge roll. Top with the frozen cherries and shards of Flake, then serve.
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