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Title: Black Forest Roulade
Categories: Cake
Yield: 6 Servings
| 5 | Eggs | |
| 3/4 | c | Caster sugar |
| 3/4 | c | Self-raising flour |
| 2 | tb | Cherry flavoured liqueur |
| 425 | g | Can stoneless black cherries, drained & |
| Halved | ||
| 1/4 | c | Cocoa powder |
| 90 | g | Butter, melted |
| 2 | tb | Caster sugar (extra) |
| Chocolate leaves and icing sugar mixture to decorate | ||
| FILLING | ||
| 1/2 | c | Thickened cream |
| 2 | ts | Icing sugar mixture |
| 2 | ts | Cherry-flavoured liqueur |
Lightly grease a 26cm x 32cm Swiss roll pan; line base with non-stick baking paper.
Beat eggs in medium bowl with an electric mixer for about 3 mins or until thick and creamy. Gradually add sugar, beating until dissolved between each addition. Fold in sifted flour and cocoa; fold in butter. Spread mixture into prepared pan.
Cook in a 200 C (400 F) oven for about 12 mins, or until cooked when tested.
Turn immediately onto a sheet of non-stick baking papere which has been sprinkled with extra sugar; trim edges. Brush cake with liqueur; roll up loosely from long side. Unroll, cool for 15 mins.
Filling: Beat all ingredients in small bowl with an electric mixer until soft peaks form.
Spread filling over cake, top with cherries, re-roll from long side.
Decorate roulade with chocolate leaves; dusted with sifted icing sugar.
FROM: Woman's Day Magazine. From: Sue Rykmans @ 3:712/704.0 By "Carey W.
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