A simple dusting of powdered sugar to make it pretty...
And my lovely assistant Earl is supposed to be saying if you really want to take it over the top
use either a chocolate ganache glaze like Bloggy Buddy Cathy did here,
or a thick glaze that uses the cherry juice for flavor and color...
But he seems a bit... preoccupied...
Chocolate Cherry Roll
Cake:
4 eggs
3/4 C sugar
3 Tblsp cold water
1 tsp vanilla
2/3 C A/P flour
1/3 C cocoa powder
1 tsp baking powder
Pinch of salt if desired-I don't use this
Pinch of salt if desired-I don't use this
- Line a jelly roll pan with wax paper. A standard jelly roll pan is 10"x15".
- Beat eggs well.
- Add sugar and mix until eggs are a lighter color (just a couple minutes).
- Add water and vanilla, mix.
- Sift flour, cocoa powder, baking powder and salt, add to wet and mix well.
- Pour into the wax paper lined jelly roll pan.
- Bake at 350 until set, when touched with your finger it will bounce back and not be sticky, about 13-20 minutes.
- Remove from oven. let sit for 5 minutes, either turn out onto a powder sugar covered dish towel and remove wax paper or peel the wax paper off the sides of the cake and roll it up like that. (I have a full tutorial HERE).
- After cooled, carefully unroll and trim the edges if desired.
8 oz cream cheese, room temperature
1 C powdered sugar
1 10 oz jar maraschino cherries, well drained and chopped (minus a cherry or two:@)
- Beat cream cheese and sugar until smooth, gently fold in the cherries.
- Spread filling over cake.
- Carefully roll back up, add glaze if desired and chill for several hours or until firm.
- If you didn't use a glaze you can add a light dusting of powdered sugar before serving.
Oh, and Ma, guess what we're having with coffee tomorrow:@)
