Description
A stunning and decadent dessert featuring a light chocolate sponge cake rolled with sweet cherry filling and fluffy whipped cream.
Ingredients
Scale
For the Crust:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup powdered sugar, for dusting
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar, for cream
- 1 can (21 oz) cherry pie filling
- Chocolate shavings, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper. In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually beat in the 3/4 cup sugar and vanilla. Gently fold in cocoa, flour, and salt until just combined. Spread batter evenly into the prepared pan.
- Bake for 12-15 minutes or until the top springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with the 1/4 cup powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Unroll the cooled cake. Spread the whipped cream evenly over the cake, then spoon the cherry pie filling over the cream. Re-roll the cake without the towel. Place seam-side down on a serving platter. Garnish with more whipped cream, cherries, and chocolate shavings. Chill for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.