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. Starzinger" on Jul 10, 1997

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