I love playing with ingredients that I have in the cupboard. So this recipe was born because of that reason. In our town we have a guy who makes the yummiest jam that is low in sugar but still tastes like jam and his Cherry jam is so zingy and sweet that I wanted to use it in a bake. This Roulade is light and not too sweet with light flavours of the Vanilla Amarula coming through. You can use any cherry jam or even Marachino Cherries for this recipe. Enjoy baking!
Ingredients
- 125g Golden Caster Sugar, plus extra for sprinkling
- 1 tbs Plain Flour for dusting
- 125 g 70% Dark chocolate, broken into pieces
- 4 Large Eggs, seperated
- 2 tbs Granulated Sugar
- 1 tbs Boiling water
- 1 tbs Vanilla Amarula
- For the filling:
- 150 ml Double Cream
- 1 tbs Icing Sugar, sifted
- 1tbs Vanilla Amarula
- 195 g/ 1 bottle of Mor Taste cherry jam
- Ganache:
- 140g Milk chocolate
- 140g Dark chocolate
- 300 ml Double cream, cold
Method
- Heat the oven to 180 degrees or for fan oven 160 degrees
- Lightly grease a 33x 23 cm swissroll tin or baking pan. Line the base and sides with parchment and dust with caster sugar and flour. Set aside.
- Melt the chocolate in a bowl set over a pan of simmering water, stirring once or twice until fully melted. Set aside to cool slightly.
- Whisk the yolks with the caster sugar until fluffy and light in colour and then beat in the chocolate.
- In a separate bowl, whisk the egg whites until stiff. Using a large metal spoon, fold a table spoon of the whites in the chocolate mix to loosen it, then carefully fold the rest in.
- Poor the mix into your prepared tin and smooth the top and bake for 20-25 minutes until the cake pull away from the sides.
- Dust a large piece of baking parchment with Caster Sugar and turn out the cake onto it. Cover the cake with a damp tea towel and leave to cool.
- When cooled, roll it up Loosely from the short end with the baking parchment still in place and set aside while making the filling.
- Dissolve the granulated sugar in a boiling water and stir in the Vanilla Amarula. Gently unroll the cake and brush the syrup all over the surface.
- FOR THE FILLING: whip the cream, icing sugar and Amarula together until it holds its shape. Be careful not to over whip your cream.
- Spread the cream over the cake leaving a 3 cm border, then spoon the jam over the cream.
- Gently roll up the cake from one short end and place on a rack with a plate under neath.
- GANACHE: break the milk and dark chocolate in piece in a bowl and place over a pot of simmering water. stir a few times until the chocolate has melted. remove from heat and pour in the chilled cream. whisk by hand until mixed and thick.
- I used a large metal spoon to pour the ganache over the roulade until it is fully covered.
- Then with a palet knive carefully lift the roulade and place it on a plate.
- Serve and enjoy!!
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