A modern approach of famous Black Forest Gateau adapted from my friend's book, "The Ultimate Mixer Cookbook" by Kay Halsey.
It's the first time I made a swissroll without any flour and oil. Its like eating a meringue actually but its good. And it was so good to go with a cup of hot long black...yum!!
Here come the recipe:
175g dark chocolate
6 tbsps brandy (I used rum coz no brandy at home...;p)
5 medium eggs, separated
300ml whipping cream
2-3 tbsps icing sugar
300g fresh cherries (I used canned coz no fresh cherries were found near my area..haha!)
~ Preheat oven at 180'C. Lined a swissroll tin. (12x10")
~ Break chocolate, melt at double boil with 4 tbsps of brandy.
~ Melt till smooth and remove from heat.
~ Beat sugar and egg yolks till creamy and add in the melted chocolate.
~ Whisk egg whites until stiff.
~ Fold egg whites into chocolate mixture gently.
~ Stir lightly, do not over mix.
~ Pour into prepared tin and level the surface.
~ Bake for 20-25 minutes or until the top set.
~ Remove from oven and cover with a damp sheet of greaseproof paper and a tea towel.
~ Leave overnight or at least 8 hours to stand.
~ Whipped whipping cream and stir in remaining brandy. Mix well.
~ Sprinkle a large sheet of greaseproof paper with icing sugar and invert the cooked cake on it.
~ Remove the tin and discard the lining paper.
~ Spread with prepared whipped cream and top with cherries.
~ Carefully roll up and deco as desire with extra cherries or icing sugar.
"Tips: Use fresh cherries if possible! " This was stated in the book, the taste must be better I guess with those fresh cherries. I'll make this again when I can get some fresh ones...:)
Well, mine turns out almost the same as the picture shown in the book..hehe! Guess I got it right!