Flourless chocolate cherry Swiss roll

Prep: 20 mins, Cooking: 25 mins
Rate this recipe
It’s like black forest cake meets Swiss roll.

By Food24 July 22 2015
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Ingredients (8)

6 eggs — separated
1/2 cup xylitol
1/2 tsp vanilla — extract
3 Tbs cocoa powder
1/2 cup cream
2 Tbs cream cheese
400 g cherries
100 g dark chocolate
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Preheat the oven to 160°C.

Line a baking tray with parchment paper

Separate the eggs and beat egg whites into stiff peaks.
Beat yolks till thick and pale, add xylitol, cocoa, cream cheese and cream and beat until smooth and creamy.
Fold the egg whites into the chocolate creamy mixture using a metal spoon, carefully retaining the fluffiness of the stiff whites.

Pour the mixture into baking tray.
Bake for 20-25 minutes, or until it has puffed up and cooked through. It should have a spongy texture, and a knife inserted in the middle should come out clean.

Allow to cool slightly on the baking tray, before carefully sliding it (still on the paper) onto a cooling rack.

Once moved to the cooling rack, allow to cool completely before separating it from the baking paper.

While it cools, start de-stoning the cherries.

Put half the chocolate bar into a microwave-proof bowl and microwave for a few seconds at a time until it’s melted. Grate the other half of the bar into sprinkles or using a sharp knife, make curls.

Using a flat, thin spatula or palette knife, carefully slide between the cake and the paper to help loosen it from the paper, being careful not break the sponge. Leave it on top of the paper, as the paper will help you with rolling it up.

Once it’s completely cool, cover with whipped cream and spread evenly, leaving a border around the entire edge, to help stop it oozing out later when you roll it up. Then add the cherries and drizzle over the melted chocolate.

Using the parchment, gently roll from the end closest to you. Finish off with the seam on the bottom to keep it closed securely.

Then carefully transfer onto your serving platter using a large spatula. You might want to trim off the ends to neaten it up.

To decorate, dust with cocoa powder, drizzle with cream and sprinkle over the chocolate curls and some whole cherries.

Use a bread knife for best results in cutting your slices as cleanly as possible. Serve immediately or keep in the fridge over night.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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