Chocolate Swiss Roll with Port-Poached Sour Cherries

Recipe:

Ingredient Notes:

• Cherries. Both fresh and frozen pitted sour cherries are suitable. You do not need to defrost frozen cherries beforehand.
  Port wine elegantly complements the flavor of cherries, making it richer and deeper. The alcohol evaporates during cooking.
  If you strongly oppose alcohol, replace the port wine with an equal amount of cherry juice.
• Almond flour. In this recipe, the flour is made from whole almonds. I used almonds with the skins on, but blanched almonds can be used as well. The important thing is that they should not be roasted because almonds release a lot of oil when ground.
  If you have ready-made almond flour, great! Use the same amount as the recipe calls for.
• Mascarpone. It gives the filling its special sweet flavor and density. You can replace it with cream cheese if you want, but keep in mind that the flavor of the dessert will be different. You may also need a little more powdered sugar for the filling.
• Cream. For this dessert, use cream with a fat content of at least 30%. Other types are not suitable for whipping.
  The recipe calls for whole eggs and egg whites. This will give you a more voluminous mixture when whipped and, as a result, a lighter sponge cake. You need medium eggs weighing 50-55 grams without the shell.
  Remember that eggs at room temperature (or warmer, up to 28-30°C (82-86°F) whip better than cold ones.
• Flour. Use all-purpose flour with about 10% protein content.
• Sugar. Use ordinary white granulated sugar. It is better if it is finely textured so that the crystals dissolve faster and more easily in the batter.
• Powdered sugar. You need it for the filling because even the finest sugar will not have time to dissolve in cold cream.
• Butter. Use unsalted butter with 80% fat content.
• Cocoa powder. I use alkalized (Dutch-processed) cocoa powder, but regular cocoa powder works too. The difference is that it will produce a less intense color. Nesquik and similar instant cocoa drinks are not suitable.

Let’s start cooking!

Make the sponge cake. Grind the almonds as finely as possible. Mix them with flour and cocoa powder.

Whip the eggs with 100 g of sugar until the mixture is light and fluffy.

Whip the egg whites with the remaining 10 grams of sugar until soft peaks form.

Gently fold the egg whites into the egg mixture using a rubber or wooden spatula. Add the almond and wheat flour, mixing gently from the bottom up. Add the melted, slightly cooled butter and gently mix again.

Cover the baking sheet with parchment paper. Spread the batter evenly.

Place it in a preheated (180ºC) 350ºF oven and bake until done, about 12-15 minutes.

Remove the sponge from the baking sheet and the parchment paper. Place it on a clean linen towel. Roll it up with the towel while the sponge is still hot.

Leave it to cool. This will prevent the cooled sponge cake from cracking when rolled up with filling.

Cook the cherries. Place them in a saucepan without defrosting them first. Add sugar and port wine. Put the saucepan on the stove and bring it to a boil. Cook until the liquid thickens slightly, about 10 minutes.

Drain the cherries in a colander, remembering to put a bowl underneath to catch the syrup. The syrup can be used as a topping for ice cream, French toast, cheesecakes, pancakes, and more.

Make the filling. Using a spatula, mix the mascarpone and powdered sugar together until smooth.

Whip the well-chilled heavy cream.

Gently stir the cream into the mascarpone mixture.

Unwrap the cooled sponge cake and remove the towel. Spread the cream over the cake and arrange the cherries on top.

Roll it up. Wrap it in foil and put it in the refrigerator for at least 3-4 hours, or preferably overnight. Then, unwrap it, sprinkle with powdered sugar, slice, and serve.

Enjoy!

This Chocolate Swiss Roll with Port-Poached Sour Cherries recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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