Black Forest Cake Roll

Indulge in the exquisite flavors of Black Forest Cake (Forêt Noire), a decadent German dessert known as Schwarzwälder Kirschtorte. This classic treat features layers of rich chocolate cake infused with cherries and topped with luscious Chantilly cream. What sets this recipe apart is the unique technique used for the chocolate sponge, which is based on a pate a choux-like dough concept, giving it a delightful lightness and airy texture. Each layer is generously filled with dark cherry marmalade and velvety vanilla Chantilly cream, creating a symphony of flavors and textures in every bite. Inspired by the renowned chef MOF Thierry Bamas, this Black Forest Cake is a true masterpiece that will satisfy your sweet cravings and leave you craving for more. Get ready to embark on a culinary journey like no other with this exquisite dessert!

Please note that the full access to this content needs a subscription: please sign up.

Christmas treats

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Soft Chocolate Biscuit

Yields one half size sheet pan 18X13 inch (46X33cm) and one 9X13 inch (23X33 cm. Or, one large 16X22 inch/40.6X55.9cm sheet pan. Grease tray and silicone mat or parchment with cooking spray or oil. Sift flour and cocoa powdered together. Mix eggs and egg yolks with an immersion blender; set aside. For the meringue: In the stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar and one-third of the sugar on medium speed; let it run. Meanwhile, in a saucepan gather milk, butter and salt. Remove from the heat and transfer mixture to a large pastry bowl. Add the sifted powder and mix to combine. Incorporate eggs with a whisk. Beat egg whites until stiff peaks form, adding remaining sugar gradually. Turn fan oven to 400ºF/205ºC. Fold one-third of the meringue into the chocolate mixture and add the remaining. Scale out 350g of batter for the half size baking tray and use the remaining for the ¼ size pan. Spread batter into even sheets.

Baking

Bake for 7 minutes. Let cool completely and freeze until ready to use.

Vanilla Chantilly/Ganache Montée

Soak gelatin in cold water to soften, and drain. Bring the first part of heavy cream (300g) to a boil along with vanilla. Add white chocolate and mix using an immersion blender. Add gelatin and mix. Add the chilled heavy cream and mix. Refrigerate mixture overnight.

Crumble

In a food processor, blend all ingredients together. Roll out pastry into a 0.16- inch/4 mm thick sheet and freeze. Cut into very small cubes and freeze. Spread onto a baking tray lined with silicone mat or parchment. Bake at 350ºF/180ºC for about 20 minutes (keep an eye on it) – let cool. There will be plenty of leftover crumble... save it for you morning granola!

Crunchy Praliné

Crunchy praliné is going to be the base of the cake. Microwave cocoa butter; set aside. Meanwhile, melt chocolate to 113ºF/45ºC and stir in melted cocoa butter. Add praliné and feuilletine (feuilletine, or pailleté, is a crispy confection made from thin, sweetened crêpes. It can b subbed for crushed corn flakes). Then add the crumble – mix to combine and roll out into a 0.23-inch/6mm thick rectangle between a silicone mat and parchment paper and refrigerate or freeze. Once set, carefully cut into two equal part that should match the cake dimensions... 11X3-inch/28X7.5cm, and freeze. Crunchy praliné scraps can be reused; rewarm first.

Cherry Marmalade

Melt out frozen cherries along with the glucose. Meanwhile, mix sugar and pectin together. When cherries are soft enough, mix using an immersion blender. Heat up and stir in the sugar-pectin mixture. Bring to a boil and cook for 2 minutes. Add cherry liquor if desired – bring to a quick boil and set aside.

Montage

Top frozen chocolate biscuit with parchment and flip onto the countertop and remove silicone mat. Warm up cherry marmalade and spread it (300g) evenly onto the biscuit and freeze for 15 min. Meanwhile, whip two-third of the Chantilly to medium-firm peaks (save remaining for the final decoration). Cover the biscuit with 300g vanilla Chantilly. Make a quarter turn clockwise and roll into a log starting from noon to 6 o'clock. Use the parchment paper and a rectangle device, and gently tight it up. If some of the filling comes out, fix it with a spatula. Freeze cake for a couple of hours and re-tight again. Freeze cake for 4 hours at least prior to glaze.

Ganache Glaze

Melt chocolate; partially. Meanwhile, bring to a boil heavy cream along with honey and glucose. Mix in chocolate gradually. When ganache temperature reaches 113ºF/45ºC, add butter and mix using an immersion blender. Use at 90/95ºF/32/35ºC. Ganache can be stored in the refrigerator. Before using, rewarm slowly over a bain-marie stirring ever so often. Do not over heat.

Glazing

Place a cooling rack onto a large baking tray lined with plastic wrap. Place log onto rack and glaze. Transfer to a flat surface, sprinkle some cocoa nibs or chocolate pearls and trim off ends. The log should measure 11 inch/28 cm. Carefully transfer cake onto the crunchy praliné base. Do likewise with the other cake if so. Whip remaining Chantilly and pipe out large dollops using a large plain pipping tip. Create holes using a melon baller (warm up in hot water prior to dig into the filling). Fill holes with remaining cherry marmalade. Cherries in brandy (cerises champagne) can be used for the last touch up.
Refrigerate cake for a few hours to thaw before serving. Bon appétit!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Do you know my incredible Black Forest Ice Cream Cake recipe?