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Black forest choc-mousse roll recipe
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Frozen Black Forest mousse roll - a refreshing twist on a classic for a festive Aussie celebration.
Ingredients:
  • 3 eggs
  • 110g (1/2 cup) caster sugar
  • 75g (1/2 cup) self-raising flour
  • 20.00 gm cocoa, plus 20.00 gm extra, to dust
  • 2 x 200g tubs store-bought chocolate mousse
  • 30g Flake chocolate bar
  • 350g fresh cherries
  • 220g (3/4 cup) cherry jam
  • 125ml (1/2 cup) cherry-flavoured liqueur
  • 150g dark chocolate, finely chopped
  • 80ml (1/3 cup) pouring cream
Instructions:
  • Begin by preheating your oven to 180C/160C fan forced. Then, prepare a 26 x 32cm Swiss roll pan by greasing it and lining the base and sides with two large sheets of baking paper.
  • To prepare the cherry filling, freeze 12 cherries with stems for decoration. Pit the rest of the cherries, coarsely chop them, and combine in a saucepan with jam and 80ml liqueur. Simmer for 5 minutes until thickened. Transfer to a bowl and refrigerate for 15 minutes until cooled.
  • Beat eggs in a bowl with an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, and beat for about 6 minutes or until very thick and pale. The mixture should form a ribbon pattern when lifted by the beaters. Gently fold in sifted flour and cocoa, followed by 2 tablespoons of just-boiled water. Spread the batter into the pan and bake for 15 minutes until risen and dry to touch.
  • Prepare a clean work surface by laying a tea towel and placing a sheet of baking paper on top. Sprinkle with the extra sifted cocoa. Carefully invert the warm cake onto the cocoa. Gently remove the paper from the base. Roll up the warm cake using the tea towel from one long side. Cool the cake completely on a wire rack with the seam-side down.
  • Unroll the cooled cake with a long side facing you, then generously drizzle the remaining 45ml of liqueur over it. Evenly spread the mousse on the cake, making sure to leave a 2cm edge on the side farthest from you. Spoon the cherry filling down the middle before rolling up the cake tightly to seal in the filling. Place the rolled cake seam-side down on a plate, cover with plastic wrap, and freeze for at least 2 hours or overnight until firm.
  • To prepare the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan over medium heat until it just comes to a boil. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until the mixture is smooth, then allow it to cool for 15 minutes.
  • Take the roll out of the freezer, generously spoon the ganache over it, letting it cascade down the sides. Sprinkle frozen cherries and Flake pieces on top for a delightful finish.

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