Chocolate biscuit roll "Schwarzwald" with chocolate Chantilly cream and cherry

Roll "Schwarzwald" (German schwarzwald - "black forest") made of chocolate biscuit dough with a chocolate version of Chantilly cream and cherries aged in cognac is prepared, imagine, simply and, mind you, from quite affordable products. The roll is incredibly tender, just melting in your mouth. Cream based on dark chocolate and cream goes well with biscuit dough and fragrant cherries in cognac.

Ingredients

• For test:
• Eggs - 3 pcs.
• Sugar - 110 g
• Flour - 40 g
• Cocoa powder - 12 g
• For the chocolate chantilly cream:
• Cream 40% (cold) - 150 ml
• Dark chocolate (75%) - 80 g
• Milk - 65 ml
• For filling:
• Cherry - 340 g
• Cognac - 75 ml
• Sugar - 30 g
• Lemon juice - 1 tbsp. a spoon
• Water - 100 ml
• For decoration (optional):
• Cream 40% (cold) - 70 ml
• Sugar - 10 g
• Cocoa powder - 5 g
• Cherry (with cuttings) - a few pieces

Directions

1. Prepare all ingredients.
2. Cream is suitable for fat content of 33% and above. I use purchased 40% medium density.
3. Use good quality cherries. If desired, it can be prepared not in cognac, but in rum.
4. Buy dark chocolate with more than 72% cocoa.
5. The day before, prepare cherries in cognac: rinse the berries, cut off the tails. Remove the bones (if there is no special device, use a pin: with the side where the curl is, stick it into the cherry through the hole from the petiole, pry the stone and remove it out). Peeled cherries need 300 grams.
6. Combine peeled cherries, sugar, water, lemon juice and cognac in a saucepan. Over moderate heat, stirring, bring the ingredients to a boil. Reduce the heat to low and simmer the mixture for 10 minutes. Cool cherry syrup to room temperature.
7. Throw the cooled cherry on a sieve so that the syrup drains - some of it will be needed to soak the biscuit.
8. Now let's start preparing the biscuit dough: prepare two deep containers. Separate two whites into one, send the yolks and the remaining egg into the other.
9. Turn on the oven to preheat to 200 degrees.
10. Pour 70 grams of sugar to the yolks.
11. Beat the yolks with a mixer at low speed until fluffy light mass (it took me 4 minutes).
12. Beat egg whites with a mixer until fluffy (about 2 minutes).
13. Continuing to beat the whites with a mixer at low speed, pour in the remaining sugar in several steps.
14. Beat until you get firm peaks.
15. Add the yolk mass to the whipped proteins in several stages. Mix gently with a spatula after each addition.
16. The protein-yolk mass should remain the same airy.
17. In two steps, add the sifted flour with cocoa.
18. After each addition, stir in the flour with a spatula from the bottom up so as not to disturb the airiness of the proteins.
19. Line a baking sheet with parchment (I have a standard gas oven pan 35x35 cm). Place the dough on parchment paper and spread with a spatula over the entire surface of the baking sheet.
20. Bake the biscuit cake in a preheated oven at 200 degrees for 10-25 minutes (the time depends on the power of your technique). The top of the dough should grab well.
21. To make sure the biscuit was ready, I pierced it with a toothpick - it remained dry, which means the biscuit is ready (it spent 25 minutes in the oven). Remove the finished biscuit from the oven and, without separating from the parchment, cool.
22. For the cream, break the dark chocolate into pieces and place in a deep bowl.
23. Boil milk separately.
24. Pour hot milk over chocolate. Stir until chocolate pieces are completely melted. Cool the cream base to room temperature.
25. Remove the cream from the refrigerator and pour into the cooled chocolate base.
26. Beat with a mixer until creamy. Since the cream is quite fatty, it took me 1-1.5 minutes to whip the cream.
27. The cooled biscuit, using a brush, generously grease with cherry syrup. (Remaining syrup keeps well in the refrigerator until required.)
28. Put cream on top. Spread evenly with a spatula.
29. On one edge of the biscuit on top of the cream, lay a cherry in cognac in a row.
30. Helping yourself with parchment, and at the same time separating it from the dough, roll the roll.
31. Wrap the roll in parchment and refrigerate for an hour.
32. The roll can simply be laid out on a serving dish and sprinkled with powdered sugar, or you can decorate.
33. To decorate, combine cold cream with sugar, beat with a mixer until creamy.
34. Put the cream in a pastry bag with a star tip and pipe beautiful roses on top of the roll. Sprinkle cocoa on top and garnish with cherries. Put the roll in the refrigerator for another hour, and then serve.
35. Chocolate biscuit roll "Schwarzwald" with Chantilly cream and cherries is ready.