Nutritional Info

Nutrition Facts

Serving Size 1 (79g)

Calories 263
Calories from Fat 50 (19%)
Amount Per Serving %DIV
Total Fat 5.5g 8%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 17.1mg 6%
Sodium 158mg 7%
Potassium 115.7mg 2%
Total Carbohydrate 48g 16%
Dietary Fiber 1.5g 6%
Sugars 13.7g
Protein 3.7g 8%

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Recipe Description
When attractively decorated with chocolate or real leaves and flowers, this cousin of the Black Forest Cherry Cake makes a picture perfect dessert for the finest occasion.
Prep time
40 min
Cook time
15 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
4   eggs
2/3 Cup(c)  granulated sugar
1 Tablespoon(T)  water
1 Teaspoon(t)  vanilla extract
2/3 Cup(c)  all purpose flour
1/4 Cup(c)  unsweetened cocoa powder
1/2 Teaspoon(t)  baking powder
20   small fresh rose leaves, rinsed and patted dry
3 Ounce(oz)  semisweet chocolate
1 Teaspoon(t)  vegetable shortening
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  powdered sugar sifted
1 Cup(c)  whipping cream
16 Ounce(oz)  cherry preserves
12   whole sweet cherries, pitted

Preparation

To prepare chocolate leaves: In a small saucepan, melt chocolate and shortening together over low heat and stir to combine. Spread rose leaves out on waxed paper. Brush 1/8 inch layer of melted chocolate mixture on top sides of leaves with a pastry brush. When chocolate hardens and is dry, carefully peel each rose leaf from chocolate. Refrigerate chocolate leaves or freeze and store until ready to use. Preheat oven to 350 degrees F. Line a 15 by 10 inch jelly roll pan with waxed paper. Lightly butter the top side of waxed paper and sprinkle with a little flour. In a large bowl, beat eggs until light. Gradually add granulated sugar while beating. Beat until light and fluffy. Fold water and vanilla into beaten eggs. Sift flour, cocoa, baking powder and salt into a small bowl. Fold into egg mixture. Pour batter into prepared pan. Bake 12 to 15 minutes, or until top springs back when lightly pressed. Do not over bake. Let cake cool in pan 2 to 3 minutes. Place a clean cloth on a work surface. Sprinkle 1/4 cup of the powdered sugar lightly over cloth. Turn cake out onto sugared cloth. Roll up warm cake and towel together. Set aside to cool on wire rack, setting cake on its seam so it stays rolled. While cake is cooling, beat cream in a chilled medium bowl until stiff peaks form. Fold remaining 1/4 cup powdered sugar into beaten cream. Unroll cake and spread cherry preserves over cake, leaving a 1 inch border on all sides. Top cherry preserves with about 1 cup of whipped cream mixture. Reroll cake, helping to do so by lifting up the towel. Place cake roll, seam side down, on a serving platter. Evenly frost top and sides of cake roll with remaining whipped cream mixture. Run a fork lengthwise across top and sides to form a striped pattern. Garnish with sweet pitted whole cherries or chunks of cherries. Arrange chocolate leaves over cake roll, near cherries.

Additional notes

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