A Return To The Black Forest


  • 225g/8oz dark chocolate (75 per cent cocoa solids)

  • 2 large eggs, separated

  • 1 jar pitted morello cherries

  • 2 tbsp cherry brandy

  • 225ml/8fl oz double cream

For the base
  • 6 large eggs, separated

  • 150g/5oz caster sugar

  • 50g/2oz cocoa powder, sifted

For the topping
  • 100g/3½oz dark chocolate (75 % cocoa solids)

  • 1 level tbsp morello cherry jam

  • a little cocoa powder


Equipment: You Will Also Need A Swiss Roll Tin 32x23x1cm/13x9x½in, Lined With Silicone Paper (baking Parchment), Cut And Folded To Give A Depth Of At...

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