Servings: 8 people
Calories: 350kcal
Cost: $15.00
Equipment
- Oven
- Mixing bowls
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Kitchen towel
- Double boiler or heatproof bowl
Ingredients
- 200 g dark chocolate
- 4 eggs
- 100 g sugar
- 100 g flour
- 400 g whipped cream (chantilly)
- 200 g fresh or canned cherries
- 1 sachet vanilla sugar
- 30 g butter
- a pinch salt
- to taste cocoa powder for dusting
Instructions
- Preheat your oven to 180°C.
- Melt the dark chocolate and butter in a double boiler and stir until smooth.
- In a large bowl, beat the eggs with the sugar and vanilla sugar until light and frothy.
- Gently fold the melted chocolate into the egg mixture.
- Sift flour and salt into the chocolate-egg mixture and stir gently until combined.
- Pour the batter onto a parchment-lined baking sheet and spread evenly. Bake for 10-12 minutes.
- Let the cake cool slightly, then turn it out onto a clean kitchen towel and remove the parchment paper.
- Arrange cherries over the cake and spread whipped cream on top, then roll the cake into a log shape.
- Dust with cocoa powder and refrigerate for at least an hour to set.
Notes
Remember to keep the whipped cream chilled until ready to use to maintain its shape. For added authenticity, drizzle some Kirsch over the cherries before layering in the cream. Make sure your eggs are at room temperature for the best results. To store, keep in an airtight container in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 2 months.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 8mg
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