Servings: 8 to 10
Prep time: 45 minutes
Cook time: 15 minutes
Cooling time: 1 hour
Chilling time: 4 hours
Ingredients
For the cake
- 4 large eggs, at room temperature
- 125 ml (½ cup) sugar
- 75 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 generous pinch of salt
For the cherries
- 1 540-ml jar of sour cherries in syrup, drained, with 125 ml (½ cup) of syrup reserved
- 15 ml (1 tablespoon) sugar
- 10 ml (2 teaspoons) cornstarch
- 15 ml (1 tablespoon) cold water
For the whipped cream and garnish
- 500 ml (2 cups) 35% whipping cream, chilled
- 60 ml (¼ cup) powdered sugar
- 15 ml (1 tablespoon) vanilla extract
- 75 g dark chocolate, shaved
Preparation
- Preheat the oven to 180 °C (350 °F). Lightly butter a rimmed baking sheet measuring about 25 × 38 cm and line it with parchment paper. Have a clean kitchen towel on hand, lightly dusted with powdered sugar, to make rolling out the cookie dough easier.
- In a large bowl, using an electric mixer, beat the eggs and sugar for 7 to 9 minutes, until the mixture is very pale, frothy, and voluminous, and forms a ribbon when the beaters are lifted.
- In another bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in two batches, using a spatula and folding gently to preserve the volume of the batter.
- Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10 to 12 minutes, until the cookie is springy, slightly firm to the touch, and springs back when pressed lightly with a finger.
- As soon as it comes out of the oven, gently flip the cookie onto the prepared cloth. Carefully remove the parchment paper, then roll up the cookie while it’s still warm with the cloth, starting from one of the shorter sides. Let it cool completely for about 1 hour so that it retains its shape without cracking.
- Meanwhile, set aside 12 whole sour cherries for garnish and cut the rest in half. In a small saucepan, pour 60 ml (¼ cup) of the reserved syrup, add the sugar and the halved cherries, then heat over medium heat.
- In a small bowl, mix the cornstarch with cold water. Pour into the saucepan and bring to a gentle boil, stirring constantly. Cook for about 1 minute, until the mixture thickens and forms a compote. Remove from the heat and let cool completely.
- In a large, chilled bowl, combine the whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until stiff peaks form and the mixture is light and airy. Set aside about one-third of the whipped cream in the refrigerator to cover the log.
- Gently unroll the cooled sponge cake and lightly brush it with the remaining 65 ml (¼ cup) of sour cherry syrup, being careful not to soak it too much. Spread two-thirds of the whipped cream evenly over the sponge cake, then spread the cooled cherry compote on top, leaving a 2 cm border free at the end that will form the seam of the roll.
- Gently roll the sponge cake up on itself—without the cloth—pressing firmly enough to form a nice log. Place it on a serving platter, with the seam facing down.
- Cover the log with the reserved whipped cream, gently smoothing the surface with a spatula. Garnish with dark chocolate shavings and arrange the reserved whole sour cherries evenly on top.
Refrigerate for at least 4 hours to allow the filling to set and the flavors to develop fully. Cut into slices with a sharp knife and serve well chilled.
