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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Black Forest chocolate roulade


Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them, and make a sugar syrup in place of the jarred syrup used here. This roulade is adapted from a recipe by food writer Gretta Anna Teplitzky.

You'll need

200 ml thickened cream 200 gm crème fraîche 40 gm (¼ cup) pure icing sugar Dutch-process cocoa, for dusting   Sour-cherry syrup 680 gm (1 jar) sour cherries in syrup, drained, syrup reserved 80 gm caster sugar   Roulade sponge 200 gm dark chocolate (60%-68% cocoa solids) 6 eggs, separated 300 gm caster sugar

Method

  • 01
  • For sour-cherry syrup, combine cherry syrup and sugar in a saucepan over high heat, stir to dissolve sugar, then bring to the boil and cook until syrup coats the spoon (10-15 minutes). Set aside to cool, then refrigerate until chilled (1 hour).
  • 02
  • For roulade sponge, preheat oven to 190C and butter and line a 20cm x 30cm Swiss roll pan with baking paper. Melt chocolate and 80ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Meanwhile, whisk yolks and sugar in an electric mixer until pale and creamy, and whisk eggwhites in a separate bowl until soft peaks form. Fold chocolate mixture into yolk mixture, then fold in eggwhite in batches. Spread batter gently in prepared baking tray and bake until a skewer withdraws clean (25-30 minutes). Remove from oven, cover with a slightly damp tea towel for 5 minutes, then refrigerate in tray placed on a wire rack until cool (20-30 minutes).
  • 03
  • Dust cocoa over a large sheet of baking paper placed on 2 overlapping larger pieces of plastic wrap. Invert cake onto cocoa powder, remove tray and peel off baking paper. Spoon three-quarters of the cherries over sponge and combine remaining with some of the cherry syrup to serve on the side (any remaining syrup can be reserved for another use, such as drizzling over fruit salads and ice-cream).
  • 04
  • Whisk cream, crème fraîche and icing sugar in a bowl to firm peaks, then spread it over the cherries and sponge, leaving a 1cm border. Rolling away from you, and using the plastic wrap to lift and roll over, wrap the roulade until into a log shape (you may need someone to help you hold it in place as you roll; the sponge is delicate and will crack a little but firms up in the fridge), then gently twist the ends of the plastic wrap to secure. Refrigerate roulade on a plastic tray until well chilled and firm (1-2 hours). Dust generously with cocoa, cut into thick slices and serve with extra cherries in syrup. This roulade is best served on the day it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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