- 8
- 20 mins
- 37 mins
Ingredients
- Filling:
- 2/3 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1 cup sugar
- 1/4 cup cocoa powder
- 1-2 tbsp of butter
- icing sugar
- 2 tbsp water
- 1-2 oz. dark baking chocolate
- 1 can of cherry pie filling, strained
- 2 cups 35 % cream, divided
- 3 tbsp icing sugar, divided
- 1 tbsp kirsch or cherry liqueur (optional)
- 1/2 tsp almond extract
Preparation
Step 1
Butter and line a jelly roll pan with parchment paper. Preheat oven to 350°F.
Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour (almost white), about 6 minutes. Gradually add sugar, beating until thick, about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 tablespoon of butter; adding a second tablespoon if needed to achieve the consistency of melted chocolate. Blend the cocoa mixture and water into the egg mixture; until well combined. Gently fold in the dry ingredients. Spread batter in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel generously dusted with icing sugar. Remove parchment paper and trim any crisp edges.
Beginning with the narrow end, roll up the cake loosely with a towel. Let cool to room temperature (cake should be slightly warm to the touch).
Strain the cherry pie filling through a mesh sieve, using a rubber spatula. Set cherries aside. (Keep 3-4 cherries for garnish.)
While the cake cools, beat 3/4 cup of cream with 1 tablespoon of icing sugar; until soft peaks form. While beating, slowly add in the kirsch, if using, and almond extract. Beat to stiff peaks. Gently fold in the strained cherries.
Carefully unroll the cake and evenly spread the cherry whipped cream over the entire cake, leaving a 1/2 inch border at one narrow end. Starting at the end which is completely frosted, slowly roll the cake back up, around the filling. Trim off any uneven ends.
Beat the remaining 1 1/4 cups of cream, with the remaining 2 tablespoons of icing sugar until you get stiff peaks. Frost the outside of the cake with the whipped cream leaving the ends exposed.
Using a fine grater, grate the dark chocolate over the frosted cake. Place any remaining whipped cream into a piping bag (or zip top bag) and pipe 3-4 rosettes on top of the cake. Garnish with reserved cherries.
Keep refrigerated until served.