Swiss Roll Meets Black Forest CharmRich cocoa and cherries 

Directions:

1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
2. Whisk the egg yolks and sugar together in a bowl until they become pale and slightly thickened.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Gradually fold the dry ingredients into the egg mixture, then add the milk and vanilla extract. Stir until just combined.
5. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter, taking care not to deflate the air you’ve just incorporated.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake for 10-12 minutes, or until the sponge springs back when lightly touched.
8. Remove the sponge from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
9. Carefully roll the sponge up in the towel while it is still warm, and let it cool completely.

The Black Forest Filling: Cherries & Whipped Cream

What makes the Black Forest flavor so irresistible is the combination of dark, sweet cherries and fluffy whipped cream. To get that perfect cherry-infused filling, you can use either fresh cherries or jarred Morello cherries (for a more intense, tangy flavor). You’ll also need a generous helping of whipped cream, and for added depth, a splash of kirsch (cherry liqueur) if you want to keep the Black Forest theme true to its origins.

Ingredients for the Filling:

• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup cherry preserves or fresh cherries, chopped
• 1 tbsp kirsch (optional)
• 1/2 cup chocolate shavings or cocoa powder (for garnish)

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