Chocolate cherry biscuit roll

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 175 g Dark chocolate
  • 4 TABLESPOONS Brandy
  • 4 Eggs (size M)
  • 175 g Sugar
  • 50 g ground almonds
  • 1 glass (370 ml) Sour cherries
  • 125 g double cream
  • 200 g Whipped cream
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Chopping chocolate. Melt the chocolate, 3 tablespoons of water and 2 tablespoons of brandy over a hot water bath. Stir until smooth. Separate the eggs. Beat egg whites until stiff. Whisk egg yolks and sugar with the whisk of the hand mixer until white-creamy.

  2. 2

    Stir in melted chocolate and almonds. Fold in 2 portions of beaten egg white.

  3. 3

    Place a rectangular baking frame (35 x 25 cm) on a baking tray lined with baking paper. Put the dough into the baking frame and smooth it down. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  4. 4

    manufacturer) bake for about 15 minutes. Remove from the oven and cover the surface with baking paper and a damp tea towel. Let it cool down.

  5. 5

    Pour the cherries into a sieve, drain them, put them in a bowl and marinate them with the rest of the brandy. Dust 1 piece of baking paper with icing sugar. Turn the dough over, remove the baking paper from the underside of the dough.

  6. 6

    Whip double cream, whipped cream and icing sugar until stiff. Spread the cream on the biscuit until smooth. Spread the cherries on top and press in lightly. Roll up the dough.

Nutrition Facts

KCAL
310 kcal
CARBS
27 g
FATS
19 g
PROTEINS
5 g