Chocolate Roll

Ingredients

• 75 g flour
• 3 tbsp cocoa powder
• 1 tsp Baking powder
• a pinch of salt
• 4 eggs
• 100 g sugar
• sugar (for dusting)
• 300 ml heavy cream (at least 30% fat)
• 400 g quark
• 1 tbsp vanilla syrup
• 1 tsp cinnamon
• 250 g dark chocolate couverture
• 400 g mascarpone
• 150 g sugar
• 1 jar cherries (e.g., sour cherries, about 680 g)
• 150 g chocolate shavings

Instructions

1. 1.

   Preheat the oven to 200°C fan. Mix flour, cocoa, baking powder and a pinch of salt. Separate the eggs. Beat the egg whites with 4 tbsp cold water until stiff peaks form, gradually adding sugar. Fold in the yolks. Sift the dry mixture over the wet and fold gently. Spread the batter onto a parchment-lined tray. Bake for 10-15 minutes.

2. 2.

   Transfer to a kitchen towel dusted with sugar and remove the parchment. Roll up and cover to cool. Whip the cream until stiff. Mix quark, vanilla syrup and cinnamon; gradually fold in half the whipped cream. Refrigerate the mixture. Roughly chop the chocolate couverture and melt it over a hot, non-boiling water bath.

3. 3.

   Remove from heat and let cool. Beat mascarpone with sugar and the cooled liquid chocolate; fold in remaining whipped cream. Drain cherries well, roughly chop and fold into the chocolate mixture. Roll up the sponge cake. Fill a piping bag with both quark filling and chocolate cream using a wide tip and alternately pipe long strips onto the sponge.

4. 4.

   Reserve half of the chocolate mixture. Roll the base into a roulade and spread the remaining chocolate on top. Sprinkle with chocolate shavings and refrigerate for at least one hour. Slice and serve.