Chocolate Drunken Cherry Roll
Servings 24 servings
- 6 Eggs
- 3/4 cup Sugar
- 1 cup Flour
- 4 tbsp Cacao Powder
- 1/2 qt Heavy Whipping Cream Cream
- 3 tbsp Cacao Powder Cream
- 4 oz Condensed Milk Cream
- 24 oz Pitted Cherries in Syrup; Morello Cherries
- 1 cup Rum (I used Bacardi, clear color)
Drain syrup out of cherries (you may keep the syrup for "Kampot" - see the recipe). Place drained cherries in a bowl, cover them with rum. Let them soak for at least 24 hrs.
Preheat over to 350F. Whisk eggs together with sugar until it doubles in volume. In a separate bowl, combine flour and cocoa together.
By thirds, using spatula, fold flour into the egg mixture. Be careful not to overmix the dough.
Spread the dough into the lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let the roll cool to a room temperature. Remove the towel and parchment paper
FILLING & TOPPING
Drain rum from cherries; I don't want to know what you plan to do with it. ;) Dice cherries into small pieces and set aside.
Unroll the cake and spread the cherries over the cake. Let the mixture soak for a few minutes while you work on the cream.
Whip condensed milk together with cacao and heavy whip cream. Make sure the bowl and whip cream is very cold, it will make the cream firm.
Spread a thick layer of cream over the raspberries. Roll the cake back into the roll. Cover the top with cream, decorate with some cherries, chocolate or cacao.
Little tip: to spread cream evenly, you can use some plastic wrap and spread over the cream. Press the cream evenly to create smooth even top. Remove plastic wrap.
Let the cake rest overnight before serving.
Calories: 187kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 30mg | Potassium: 140mg | Fiber: 1g | Sugar: 13g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg