Desserts have a strong nostalgia appeal, as they take us back to childhood, with our grandmother, or family reunion, and that alluring smell that filled the air throughout the kitchen. Today, I am telling you a recipe that is in the core of that memory; the recipe about Chocolate Swiss Roll with Cream and Cherries. It is rich, decadent and incredibly easy to make — it makes an ideal showstopper worthy of every occasion or even just an excuse to spoil yourself on a relaxing weekend.
This Swiss roll is no ordinary dessert, it is a sweet embrace in between chocolate, whipped cream and juicy cherries. This recipe will be a permanent part of your kitchen whether you are an experienced baker or wonder what it takes to bake.
The History of Swiss Rolls (A Sweet History Lesson)
The Swiss Roll, as the name suggests, was originally created in Central Europe, although many culinary historians did place the origin of this new food in either Austria or even the United Kingdom. It is a very basic idea but has a classy look — the sponge cake is filled with paste and rolled into a narrow spiral. It is in its versatility that the magic is. You can pile it with jam, custard, cream, fruit, or in our case, all above!
Grandma said, “You should roll it until you crack it, and then you have won the baking lotto.” And as much as that might be true, this recipe includes a few tricks that will make success much more likely even on the first attempt.
What is the Reason of Why Chocolate, Cream & Cherries?
Three words: inspiration of the Black Forest.
This is a highly inspired version of the notorious Black Forest Cake, a German delicacy that combines chocolate, whipped cream, and cherries, which go together like butter and wicks. The difference? This type is simplified into a roll, which is easy to slice, serve and store. And most importantly, it is equally as beautiful with its shiny coating of chocolate, piped cream, and plucked cherry topping.
The soft chocolate sponge, the light cream, and the explosion of juicy cherries are a symphony of feelings in each bite. It is a blend of richness and freshness that leaves you in a position to take another slice… and then probably another one.
The Fine Secrets of the Swiss Roll by Grandma
As is the case with most great desserts, the devil is in the details. The following are some of the tips Grandma has when it comes to making your Chocolate Swiss Roll look perfect each time:
Roll While Warm
The sponge must be made in a roll (not stuffed) when still hot out of the oven. This training roll is used to avoid cracking later. When it is cooled into its rolled shape, it can be unrolled carefully, filled and rolled again.
Use Room Temp Ingredients
This aids in getting the batter to blend and also aids in creating a lighter sponge. Particularly with eggs — they are much better whipped at room temperature to get the volume that a cake requires.
Don’t Overbake
A dry sponge will crack. Monitor the baking time very carefully — the cake must spring lightly when touched and begin to draw apart at the sides of the pan.
Whip the Cream Just Right
You want mellow, floppy mountains — not butter. Flavor with a small amount of vanilla and powdered sugar, but not too long or the mixture will become grainy.
The Dish: Chocolate Swiss Roll with Cream and Cherries
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Servings: 8–10
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Prep Time: 30 minutes
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Bake Time: 10 minutes
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Cooling Time: 30 minutes
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Total Time: 1 hour 10 minutes
Ingredients
For the sponge:
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4 large eggs
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1/2 cup granulated sugar
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1/4 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1 tsp vanilla extract
For the filling:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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1 cup fresh (or jarred) pitted cherries
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2 tbsp cherry syrup or kirsch (not essential)
For the ganache topping:
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1 cup dark chocolate chips or chopped chocolate
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1/2 cup heavy cream
For garnish:
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Whipped cream rosettes
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Fresh cherries
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Chocolate shavings
Instructions
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Preheat the oven to 350°F (175°C). Cover a 10×15 inch jelly roll pan with parchment paper.
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Make the sponge:
Whisk the eggs and sugar in a big bowl using an electric mixer till the mixture becomes thick, white and the volume multiplies by three (approximately 5–7 minutes). Add vanilla. Whisk together the flour, cocoa powder, baking powder, and salt. Lightly stir the dry into the egg mixture until it becomes mixed. -
Bake:
Add the batter into the prepared pan and smooth over. Bake between 9–11 minutes or until the cake springs back when touched. -
Roll the sponge:
Turn the cake, still warm, onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper. Roll the cake with the towel inside (starting with the short end). Let it cool completely. -
Prepare the filling:
Add powdered sugar and vanilla to the cream and whip until soft peaks have formed. If you use syrup, add a spoonful and chopped cherries. -
Assemble the roll:
The cooled cake must be unrolled with care. Pour on the cherry/cream. Roll tightly without towel. -
Make the ganache:
Bring the cream to a very slight simmer. Add it to the chopped chocolate and allow to sit one minute. Stir until smooth. Allow to cool a little then pour over Swiss roll. -
Decorate:
Whipped cream on top, pipe on, add shavings of chocolate and cherries. -
Chill:
Refrigerate at least 30 minutes prior to cutting. This assists it in establishing and ensures cleaner cuts.
Serving Suggestions
One can take this dessert with a cup of strong coffee or a glass of dessert wine. It goes with a scoop of vanilla ice cream as well to make it more decadent. Want to get fancy? A small stream of cherry liquid or even a splash of kirsch over the slice will put it on a par with restaurant quality.
A Dessert Worth Sharing
Be it in a potlatch, a birthday party or just baking as a way to relax, this Chocolate Swiss Roll with Cream & Cherries follows you anywhere it travels. It is a sweeter which narrates!
Did You Make It?
We’d love to see your version! Share your creations on social media and tag us using #GrandmasKitchenSecrets. Happy baking!
