Black Forest chocolate roulade
Crumbly.
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Cooking tools:
- Saucepan
- Spoon
- Stove
- Mixing bowl
- Hand mixer
- Whisk
- Swiss roll pan
- Parchment paper
- Oven
- Skewer
- Kitchen towel
- Cooling rack
- Plastic wrap
- Plastic tray
- Fine-mesh sieve
- Chef's knife
- Measuring cup
- Spatula
Ingredients
- 200 ml thickened cream
- 200 gm crème fraîche
- 40 gm pure icing sugar (¼ cup)
- Dutch-process cocoa, for dusting
- Sour-cherry syrup
- 680 gm sour cherries in syrup, drained, syrup reserved (1 jar)
- 80 gm caster sugar
- Roulade sponge
- 200 gm dark chocolate (60%-68% cocoa solids)
- 6 eggs, separated
- 300 gm caster sugar
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