Black Forest Roulade



B L A C K   F O R E S T   R O U L A D E


Christmas recipe series…


A traditional French dessert, sure to impress this Christmas, see our Black Forest Roulade recipe below…


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P R E P  T I M E  :  10         C O O K I N G  T I M E  :  15       S E R V E S  :   8

I N G R E D I E N T S   M E T H O D  


5 eggs separated


2/3 cups raw sugar

+ 1 tbs extra


200 grams cherries

pitted, halved


300 ml cream




Step 1: Preheat oven to 180°c. Line a 25 x 35cm swiss roll pan with baking paper.

Step 2: Beat egg yolk and sugar with electric beaters for 8 minutes or until thick and pale. Gently

fold in chocolate.

Step 3: In a clean bowl and with clean beaters, beat egg white until stiff peaks form. Gently fold

into chocolate mixture in two batches. Spoon into pan and spread evenly. Bake for 12-15

minutes or until set.

Step 4: Meanwhile, lay a clean tea towel on the bench. Sprinkle with extra caster sugar.

Step 5: Turn cake out onto towel, carefully remove paper and roll up from the short side. Leave to

cool for 20 minutes.

Step 6: Meanwhile, whip cream and icing sugar together until thick. When cake is cool, gently unroll.

Spread with cream and top with cherries. Re-roll and transfer to a serving plate. Dust with extra

icing sugar.


1. Tip once cooled, the roulade will have a natural curl to it that makes it easy to re-roll. Don’t worry if

cracks appear – the icing sugar will help disguise them.

2. Roll on dessert!: be famous for being cool in the kitchen and make the roulade the day before. After

you’ve re-rolled it, wrap in plastic and chill. Dust with icing sugar just before serving.



Recipe thanks to Woolworths


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