Black forest roll cake

For kirsch syrup
20  g..................sugar
20 ml.................water
15 ml.................kirsch


bring water and sugar to boil , leave to cool before pouring kirsch liqueur.


For chocolate spong cake (for 20x25 cm )

110  g.......................whole eggs
50    g.......................sugar
25    g........................cake flour
15    g........................cocoa powder (dutch process)
2      g........................baking powder
10    ml......................milk
15    ml......................vegetable oil
5      g........................melt butter
1/2   ts.......................vanilla extract
a pint of salt


Preheat the oven at 170°c


make a parchment paper tray 20 x 25 cm


sift  flour,cocoa powder,salt,baking powder together , set aside


stir eggs and sugar together and bring to over medium low heat, keep stiring just to warm
turn of the heat and pour the mixture to another bowl  
then beat an egg until get thick ,pale ,ribbon stage

add vanilla extract and pour sifted flour , fold  just combine
melt butter and milk together  in microwave about 15-20 seconds then pour vegetable oil,
the mixture will become just warm

add some small quantity of chocolate batter in to  warm melt butter mixture about 3-4 tb spoon then pouring back the mixture to the chocolate butter, fold just combine

pouring batter in prepared parchment paper tray
bake at 170 °C about   8  minutes

leave to cool compleately 

meantime prepare cream chantilly

For cream chantilly
200  ml.....................whipping cream
15     g.......................sugar
1/2   ts.......................vanilla extract


whip whipping cream ,sugar and vanilla extract together until  firm peak .

For filling
Amarena  fabbri brand

sprinkle the syrup over the cake then spread the chanilly cream with amarena on it, roll up cake.

  




























spread left over chantilly cream cover on rolled cake and garnish with shaving 
chocolate and amarena

 

Buon appetito

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