The BBC’s Summer Good Food Show is at the Birmingham NEC from June 13th-16th. Featuring live entertainment, cooking inspiration, shopping and tasting, the event includes a fantastic line-up of the UK’s best chefs and experts cooking live, great brands, exciting new flavours, the latest trends and carefully selected independent producers of the finest food, drink and culinary products such as this Black Forest Gateau Roulade.
Lisa Faulkner is a cookery author, TV presenter and actor. Lisa first established herself as an actress starring in numerous high profile TV dramas, including Holby City, Spooks and Dangerfield. In 2010, Lisa won BBC1′s Celebrity MasterChef and has since gone on a remarkable food journey.
For the last four years, Lisa’s cookery show on ITV, John & Lisa’s Weekend Kitchen, has been inspiring audiences most weekend mornings. Now in its 9th series, Lisa, alongside her husband John Torode, create great family recipes for home cooks of all abilities. Lisa is also a regular contributor to ITV’s Lorraine, having made a number of cookery strands for the show, including most recently visiting some of her favourite places in Paris.
A delicious dessert, perfect for sharing, Lisa Faulkner demonstrated this Black Forest Gateau Roulade recipe on the Big Kitchen stage at the BBC Good Food Show Winter 2022.
Serves: 6-8
Cooks in: Preparation Time: 20 mins, Cooking Time: 15 mins
Difficulty: Hard
Ingredients
- 175g dark chocolate, plus extra for grating
- 4 eggs
- 175g caster sugar, plus extra for sprinkling
- 300 ml double cream
- 1 x 230g jar black cherries in kirsch
- Icing sugar to dust
- Grated chocolate for decorating
Method
- Preheat the oven to 180C (160 fan). Melt the chocolate in a bowl over a saucepan of simmer water. Leave to cool.
- Separate the eggs, setting aside the whites. In a bowl beat the yolks and then gradually add the sugar, beating until pale, thick and fluffy. Add the melted chocolate and beat until incorporated.
- In a separate bowl whisk the egg whites until stiff. Fold them into the chocolate mixture one third at a time until just combined.
- Pour into a tin lined with greaseproof paper and bake for 12-15 mins until a skewer inserted comes out clean
- Once baked, place a tea towel on the work surface and sprinkle it with sugar. Once baked, turn the tin upside down onto the tea towel, leaving the greaseproof paper on. Cover with the other half of the towel and leave to cool a little, then peel off the greaseproof paper.
- Drain the cherries, reserving the syrup and drizzle the syrup all over the sponge. Whip the double cream until soft peaks and then spread a generous amount over the sponge, reserving a little to decorate the top. Scatter over some cherries and roll up.
- Finish by decorating the top with the reserved whipped cream, more cherries and some grated chocolate.
See also: Greg Rutherford’s Festive Burger Recipe
