Chocolate Cherry Swiss Roll
A delightful dessert that combines rich chocolate cake with a light whipped cream filling and sweet cherry goodness, perfect for any occasion.
Ingredients:
For the Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Filling and Decoration:
- 1 cup cherry pie filling or fresh pitted cherries
- 2 tbsp cherry liqueur (optional)
- 1/2 cup chocolate shavings or curls
- Fresh cherries for decoration.
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract and cocoa powder until well combined.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely.
Prepare the Whipped Cream Filling: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the Cake: Once the cake is completely cool, unroll it gently. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
Add the Cherry Filling: Spoon the cherry pie filling or fresh cherries over the whipped cream, and drizzle with cherry liqueur if using.
Roll the Cake: Carefully roll the cake back up without the towel, starting from the short end. Place seam-side down on a serving platter.
Decorate: Dust the top with powdered sugar, a