Chocolate Mousse Covered Black Forest Roulade. Delia's A Return to the Black Forest recipe. Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is – still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with Chocolate Roulade with Black Forest filling.
If you're cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. Heat the cream in a saucepan until just under boiling point. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. You can have Chocolate Mousse Covered Black Forest Roulade using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chocolate Mousse Covered Black Forest Roulade
- You need of For the Chocolate Mousse.
- It’s 4 of medium eggs (separated).
- You need 120 g of dark chocolate.
- Prepare 3 teaspoons of caster sugar.
- It’s of For the Black Forest Roulade.
- You need 175 g of dark chocolate.
- Prepare 175 g of caster sugar.
- You need 6 of large eggs (separated).
- You need 2 tablespoons of cocoa powder.
- It’s 300 ml of double cream (whipped).
- You need 1 can of morello cherries in juice.
- You need of Kirsch to taste (1-2 teaspoons).
Roll up the meringue from the wide end, using the paper to guide you. Before you have rolled the roulade completely off the paper, lift it on to a board or large platter. Lodge fresh cherries along the top, and scatter more around the platter. Melt the chocolate in the microwave or in a bowl set over a pan of simmer water.
Chocolate Mousse Covered Black Forest Roulade step by step
- First, make the chocolate mousse in advance as it needs to set. Melt the dark chocolate by breaking it up and putting it into a glass bowl over a saucepan of boiling water (a Bain Marie.) Once the chocolate has melted put it to one side to cool a little (but don’t let it set again.).
- From your separated eggs, whisk the egg whites to soft peaks, add the sugar and then just briefly whisk again so that the sugar is thoroughly mixed into the egg whites..
- Quickly mix the egg yolks into the slightly cooled chocolate and then whisk in around a third of the egg whites to ‘slacken’ the mixture. Carefully fold in the rest of the egg whites, being sure not to over mix, then place into a bowl and into the fridge to set..
- Now onto the roulade. Preheat your oven to 180C/380F/gas mark 4. Lightly grease a 33cm x 23cm Swiss-roll tin and line with non-stick baking paper, pushing it into the corners..
- Melt the dark chocolate by breaking it up and putting it into a glass bowl over a saucepan of boiling water (a Bain Marie.) Once the chocolate has melted put it to one side to cool a little..
- Whisk the egg yolks and caster sugar together until light & creamy and then add the cooled chocolate & stir until evenly combined..
- In a separate bowl whisk the egg whites to soft peaks. Add a third of this to the chocolate, egg yolk & sugar mix and stir it in to slacken the mixture. Sift in the cocoa and then fold in the remaining egg whites carefully so as not to over mix. Spread the mixture out evenly in the Swiss-roll tin and then pop it into the oven to bake for around 20 minutes until it is firm all over..
- Remove from the oven and then, leaving it in the tin, cover it with a clean tea towel until it is completely cold..
- Dust a large piece of greaseproof paper with sifted icing sugar. Turn out the roulade and peel off the grease-proof paper. Spread with the whipped double cream and then the cherries (to which you can add Kirsch if you so desire) over the top. Score a mark 2.5cm in along the short edge, and then roll up tightly like a Swiss roll, using the paper to help. The roulade will probably crack, this is fine – the best ones do!.
- Remove the mousse from the fridge and give it a stir around just to loosen it up a bit. Use a spatula or icing knife to cover the whole roulade carefully and then return to the fridge to set for at least an hour. Enjoy!.
Top tip for making Black Forest roulade You can buy modelling chocolate e.g. Click to rate For the chocolate mousse, if it's left too long in the fridge it will set too hard and be impossible to spread. So either make it fresh or make it a day or so ahead but take it out well in advance so that it has time to warm up but it may need some stirring to soften it and make it spreadable which will make it denser. Our maraschino cherries, dark chocolate shavings and cocoa powder on top make the best and cutest Black Forest! Unrolled and unfilled cake can be stored, covered with a piece of baking paper then a damp tea-towel, overnight in the refrigerator.