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Roll Black Forest

Con cioccolato fondente, cream and cherries

by Ada Parisi
5 min read
Rotolo dolce Foresta Nera, al cioccolato con ricotta e ciliegie

Come preparare in casa il rotolo dolce Foresta nera con cioccolato, cream and cherries

Today I'm going to explain come preparare in casa il Rotolo dolce Foresta Nera: a sweet ispirato alla tradizionale torta della Foresta Nera tedesca with dark chocolate, panna montata, fresh cherries and the kirsch syrup. Io volevo preparare un dolce che somigliasse alla Schwarzwälder Kirschtorte ma che fosse di semplice esecuzione e un po’ easier.

Gli ingredienti del rotolo Foresta Nera

Then, visto che siamo in stagione di cherries, I only used fresh cherries, thus avoiding those preserved and the liquor. La mia versione della torta Foresta Nera è quindi un rotolo dolce di pan di spagna al cioccolato (cookie dough), farcito con panna montata vanilla-flavoured (Chantilly) e ciliegie fresche e ricoperto da una glassa a base di dark chocolate.

In fact, after having prepared the ROLL MASCARPONE AND RASPBERRIES I decided to experiment with a chocolate base and I got lucky. Vi dico solo che è finito nel giro di due ore perché è un rotolo golosissimo, soft, fruit rich and strong taste. Is’ true, you have to turn on the oven, but only for 8-10 minutes.

Come farcire il rotolo dolce al cioccolato

For the rest you have to do is whip cream, remove the core to cherries and frosting the roll so that the outside is crispy chocolate slices. In my opinion il rotolo Foresta Nera è il dolce perfetto per fare un figurone in tavola. Dates of course a look at all my RECIPES CAKES WITH CHERRIES (Don't miss the no-bake cheesecake varied) and I wish you good day!

Ricette di rotoli dolci: some alternative

Cercate altre idee di farcitura? Provate anche queste ricette:

Rotolo dolce Foresta Nera, al cioccolato con ricotta e ciliegie


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



100 grams of double zero flour

30 grams of unsweetened cocoa powder

130 grams of extra fine granulated sugar

4 whole eggs


350 milliliters of fresh cream to assemble

80 grams of powdered sugar

Bourbon vanilla extract or vanilla Bourbon powder

250 grams of fresh cherries, Sweet and ripe


200 grams of dark chocolate 70% minimum cocoa

100 grams of butter

a teaspoon of sugar or honey fluid type wildflower


Before preparing the biscuit dough for the roll Black Forest, You need to preheat the oven to 220 degrees static.

For the cake roll dough: separating the yolks from the egg whites. Put the egg yolks in a bowl with the granulated sugar and beat until mixture is puffy compound, fluffy and whitish. It will take at least 10 minutes: this is the stage not to be overlooked, because if you mount yolks and sugar long enough the roll will not have enough air to inflate during cooking. When the mixture is tripled in volume, whip the egg whites to firm snow in another bowl. Pour the egg whites into yolks, incorporating the two masses gently with the help of a spatula.

Sift together the flour and cocoa powder and add to the mass of whipped eggs, always with delicacy and always using a spatula so as not to remove the mass. Line a rectangular baking dish with parchment paper (you can butter it lightly) and pour the mixture. Spread with a spatula to a uniform thickness of about 1 centimeter. Bake the biscuit dough to roll the Black Forest and cook for 8-10 minutes. Attention to cooking, because if you bake roll too long you will not be able to roll it up.

While the pasta is cooking biscuit, Sprinkle a cloth with a little granulated sugar. Carefully Fold the biscuit dough on the towel, with the oven paper facing up. Moisten the wax paper with a little cold water (Use a pastry brush) and remove it. At this point, cover with the film for foods and rolled biscuit dough on itself. Cover with another towel and let cool completely the roll.

While the scroll chocolate cools, You need to remove the core to cherries: both solutions. Or cut in half with a sharp boxcutter and remove the core manually, or if you prefer to leave the whole cherries, followed the procedure you see in this VIDEO TUTORIAL ON HOW TO REMOVE THE STONE TO THE WHOLE CHERRIES. Once removed the core to cherries, whip the cream with the icing sugar and vanilla.

When the roll chocolate will be cold, unroll and cover evenly with the whipped cream. Spread over the whipped cream cherries and roll the dough biscuit again on itself, being careful not to over tighten. Put the roll stuffed with cream and cherries in the refrigerator for at least two hours.

For covering chocolate: put in a saucepan the chopped dark chocolate coarsely, butter and sugar or honey. Bake in a water bath (that is, you have to put the pot inside another container with boiling water, so that the water does not touch the bottom of the pot) until obtaining a shiny glaze and homogeneous.

Let cool slightly glaze, which must have a still fluid consistency but not liquid, so as to be opaque. Place the roll on a wire rack Black Forest, with a large flat bottom to collect the advanced glaze, and pour over the chocolate icing so that it is uniformly covered.

While the glaze is still sticky, guarnite il rotolo con le ciliegie fresche. Keep the roll Black Forest in the refrigerator until the frosting is not solidified becoming crispy. The Black Forest roll it keeps perfectly, soft and fragrant, for 3 days in the refrigerator. Bon appétit!

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corbetta elisabetta 28 June 2019 - 08:22

One of my favorite desserts
A big kiss

Ada Parisi 3 July 2019 - 11:50

I'm glad!


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