Chocolate roll with drunken cherries on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/shokoladnyj-rulet-s-pyanoj-vishnej/Notes on ingredients:

      Cherry. Both fresh and pitted frozen cherries are suitable. Frozen cherries do not need to be thawed beforehand.

      Port wine. Perfectly complements the taste of cherries and makes it richer and denser. During cooking, the alcohol evaporates.

      If you are strictly against alcohol even in cooked form, replace the port wine with an equivalent amount of cherry juice.

      Almond flour. In this recipe, the flour is made from whole almonds. In my case, they had skins, but blanched almonds can also be used. The main thing is that they are not roasted, as roasted almonds release a lot of fat when ground.

      If you have ready-made almond flour, great, use it in the same amount as almonds.

      Mascarpone. Gives the roll its special sweet taste and density. You can replace it with cream cheese if desired, but keep in mind that this will result in a different tasting dessert. Additionally, you may need a bit more powdered sugar for the filling.

      Cream. For this dessert, cream with a fat content of at least 30% is needed. Other creams are not suitable for whipping.

      Eggs. This recipe uses both whole eggs and separate egg whites for the sponge cake. This allows for a fluffier mixture when whipped and, as a result, a lighter sponge cake. The weight of an egg is 50-55 g. This corresponds to size S-1 or M. The weight of an average egg white is about 30 g.

      Remember that eggs at room temperature (especially warmed to 28-30 degrees Celsius) whip better than cold ones.

      Flour. Regular premium flour with about 10.5 g of protein per 100 g of product. It can be replaced with first-grade flour without additional changes to the rest of the recipe.

      Sugar. Use regular white sugar. It’s better if it’s fine – this way, the crystals will dissolve faster and better in the dough.

      Powdered sugar. This is specifically needed for the cream, as even the finest sugar will not dissolve in cold cream in time.

      Butter. You can use butter with a fat content of 72% or higher.

      Cocoa powder. I use alkalized cocoa, but regular cocoa powder will also work. The difference will be that it will give a less intense color than alkalized. Nesquik and similar soluble cocoa drinks are not suitable here.

      Now let's move on to the preparation.

      Let's make the sponge cake. Grind the almonds as finely as possible. Mix with flour and cocoa.

      Beat 2 eggs with 100 g of sugar until a fluffy light mass is obtained.

      Whip the egg whites to soft peaks with the remaining 10 g of sugar.

      Carefully combine the egg whites with the egg mixture using a rubber or wooden spatula. Add the almond mixture with flour and gently fold in from the bottom up. Add melted and slightly cooled butter, and mix gently again.

      Line a baking sheet with parchment paper. Spread the batter and carefully level it.

      Place in a preheated oven at 180 degrees and bake until done, about 12-15 minutes.

      Remove from the baking sheet, take off the parchment on which the sponge cake was baked, and place it on a clean linen towel. Roll it up with the towel while the sponge cake is still hot.

      Leave to cool. This is necessary so that the already cooled sponge cake does not crack when rolling.

      Prepare the cherries. Place them in a saucepan without thawing. Add sugar and port wine, put on the heat, bring to a boil, and cook until the liquid thickens slightly, about 10 minutes.

      Drain the cherries in a colander, making sure to place a bowl underneath to collect the syrup – it can be used as a topping for ice cream, toasts, cheesecakes, pancakes, etc.

      Prepare the cream. Mash the mascarpone with a spatula until smooth along with the powdered sugar.

      Whip the well-chilled cream.

      Gently fold the cream into the mascarpone.

      Unroll the cooled sponge cake and remove the towel. Spread the cream over the sponge cake and arrange the cherries on top.

      Roll it up. Wrap in foil and place in the refrigerator for at least 3-4 hours, preferably overnight. Then remove, sprinkle with powdered sugar, slice, and serve.

      Enjoy your tea!

      

       This recipe for chocolate roll with drunken cherries has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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