1 slab Canderel Dark Chocolate, broken into small pieces
250ml fresh cream (reserving 2 Tbls for the chocolate ispread)
2 Canderel Yellow sticks
For the cake:
Pre-heat the oven to 180°C.
Line a greased baking tray with baking paper or wax paper – allowing the paper to extend over the edges – and grease the paper again. TIP: Use butter as a greasing agent.
Separate the eggs.
Beat the whites until stiff and set aside.
Beat the yolks and Canderel sweetener together until pale and creamy (this takes at least 5 minutes).
Gently beat in the water and vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.
Fold dry ingredients into the egg yolk mixture.
Fold in the beaten egg whites.
Spoon batter into the prepared baking tray spreading it out evenly.
Bake for 10 - 12 min until golden and firm to the touch.
Dampen two kitchen towels. Place one of the towels over the baked cake.
Place a wooden board (bigger than the baking tray) on top of the towel and tray, and turn the cake out onto the towel allowing it to rest on the wooden board. Gently lift off the baking tray and baking paper. NOTE: If you are using wax paper, cover the cake with another damp cloth and leave to steam for 5 minutes, then carefully peel off the paper.
Keep the cake covered under the damp cloths until you are ready with the filling.
For the filling:
Melt the Canderel Dark Chocolate over a bain marie (a water bath or double boiler) and add 2 Tbls fresh cream to make it spreadable.
Whip the remaining fresh cream and Canderel together until light and fluffy.
Remove the covering cloth.
Spread the chocolate over the cake and top with a thin layer of the sweet whipped cream.
Gently roll the cake up lengthwise using the bottom cloth to hold the cake steady.
Slice with a serrated knife.
Serve with fresh cherries and Canderel chocolate shavings.
Copyright Canderel 2015. All rights reserved. Website developed by Wired Multimedia.