Black woodland choc-mousse roll recipe

Black woodland choc-mousse roll recipe

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Weve became traditional Black wooded area cake right into a frozen mousse roll, best for a hot Aussie Christmas.

The ingredient of Black woodland choc-mousse roll recipe

  1. three eggs
  2. 110g (1/2 cup) caster sugar
  3. 75g (1/2 cup) self-raising flour
  4. 2 tablespoons cocoa, plus 2 tbs greater, to dirt
  5. 2 x 200g tubs keep-offered chocolate mousse
  6. 30g Cadbury Flake chocolate bar
  7. 350g fresh cherries
  8. 220g (three/four cup) cherry jam
  9. 125ml (half of cup) cherry-flavoured liqueur
  10. 150g darkish chocolate, finely chopped
  11. 80ml (1/three cup) pouring cream

The instruction how to make Black woodland choc-mousse roll recipe

  1. Preheat the oven to 180C/160C fan pressured. Grease a 26 x 32cm swiss roll pan and line the base and facets with 2 large sheets of baking paper.
  2. For the cherry filling, vicinity 12 cherries, with stems connected, inside the freezer for decorating. Pit the closing cherries and coarsely chop. Place in a small saucepan with the jam and 80ml liqueur. Bring to a simmer and prepare dinner for 5 minutes or until thickened. Pour right into a bowl. Place inside the fridge for 15 minutes or till cool.
  3. Use an electric powered mixer to conquer the eggs in a bowl until frothy. Gradually add the sugar, 1 tbs at a time, and beat for about 6 minutes or till very thick and pale, and the beaters go away a ribbon pattern while lifted. Gently fold in the mixed sifted flour and cocoa, accompanied by 2 tbs simply-boiled water. Pour into the pan and spread to the edges. Bake for 15 mins, till risen and dry to touch.
  4. Place a easy tea towel on a smooth paintings floor and place a sheet of baking paper over the top. Sprinkle with the extra sifted cocoa. Turn out the nice and cozy cake onto the cocoa. Peel away the paper from the base of the cake. Use the tea towel that will help you roll up the warm cake from 1 lengthy aspect. Place the cake, seam-aspect down, on a twine rack to cool completely.
  5. Unroll the cooled cake, with an extended facet facing you. Drizzle with the last 45ml liqueur. Spread mousse flippantly over cake, leaving a 2cm side on long facet away from you to seal. Spoon cherry filling down middle. Roll up the cake to enclose the filling and transfer to a plate, seam-aspect down. Cover with plastic wrap. Place in the freezer for two hours or overnight, till company.
  6. For the ganache, area the chocolate in a heatproof bowl. Place the cream in a saucepan over medium heat and bring just to the boil. Pour the cream over the chocolate and let stand for 1 minute. Stir till smooth. Cool for 15 mins.
  7. Remove roll from the freezer. Spoon the ganache over the top of the sponge roll, permitting it to drip down the edges. Top with frozen cherries and shards of Flake.

Nutritions of Black woodland choc-mousse roll recipe

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calories: https://schema.org
calories: NutritionInformation

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