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How To Make A Black Forest Gateau Roulade

How To Make A Black Forest Gateau Roulade.

Black Forest Gateau Roulade, how yummy!?

With Autumn, the build-up to Christmas begins. Give yourself a head start and choose this stunning Black Forest Gateau Roulade for your Festive Feast – you can’t go wrong!

How To Make A Black Forest Gateau Roulade

It’s a fantastically indulgent but lighter alternative to the traditional Christmas Pud and served with a glass of celebratory punch made with Belvoir’s Spiced Ginger Punch or Belvoir’s Mulled Winter Punch it’ll be Ho! Ho! Ho! all the way into 2018.

How To Make A Black Forest Gateau Roulade

How To Make A Black Forest Gateau Roulade:

Serves 10


200g plain chocolate

4 large eggs, separated

175g caster sugar

caster sugar to dust

For The Filling:

170g blueberries

170g blackberries

90ml Belvoir Blueberry & Blackcurrant Cordial

30ml kirsch

300ml double cream

How To Make:

1.) Preheat the oven to 180oC/Gas 4/Fan 165oC. Lightly oil a 33x23cm Swiss roll tin and line with baking parchment.

2.) Break the chocolate into cubes and place in a small heatproof bowl. Melt over a pan of hot water, stirring until smooth. Remove from the heat. In a large bowl, beat together the yolks and sugar until pale and thick, add the melted chocolate and beat until incorporated.

3.) In a separate bowl whisk the egg whites until they are stiff, but not dry. Stir a large spoonful into the chocolate mixture to loosen the mixture, then gently fold in the remainder. Pour in to the tin and bake for 15-20 minutes until just set.

4.) Place a tea towel on your work surface, top with greaseproof paper and sprinkle with caster sugar. When ready, remove the sponge from the oven and top it upside down onto the paper and peel off the paper from the cake. Then using the tea towel to help, loosely roll up the roulade, from the short side with the greaseproof layer inside and leave to cool.

5.) Meanwhile, put the fruit in a pan with the cordial and bring to a simmer and cook gently for 5 minutes until the fruit just starts to break down. Add the kirsch and leave to cool.

6.) Whip the cream until it forms soft peaks. Gently unroll the sponge and spread all over with the cream. Strain the fruit to remove most of the juice and scatter over the cream then roll up the roulade very carefully. Dust with icing sugar and serve.

Celebrate the season with a slice of autumnal delight and a cordial glass of Belvoir!

How To Make A Black Forest Gateau Roulade
How To Make A Black Forest Gateau Roulade

How To Make A Black Forest Gateau Roulade Recipe and images courtesy of Belvoir Fruit Farms.

What do you think?

Fancy making one?

You Might Also Like These Roulade Recipes:

Heritage Breeds Cranberry Meringue Roulade.

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream.

Raspberry And Rose Meringue Roulade.

BerryWorld Strawberry Meringue Roulade With Mascarpone.

Red Berry Meringue Roulade.

How To Make A Black Forest Gateau Roulade

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16 comments so far.

16 responses to “How To Make A Black Forest Gateau Roulade”

  1. thenotsocreativecook says:

    Wow! This looks so stunning! I am sure it tastes delicious, too! Thanks for sharing!

  2. Judee Algazi says:

    wow! looks like too much work for me but I wouldn't mind having a bite of that delicious looking roulade! Looks amazing

  3. Fiona says:

    This looks absolutely delicious! I'll have to have a go at making this for my other half, BFG is his favourite!

  4. Sum of their Stories says:

    We were just talking about making roulades yesterday evening, I can't remember why! This looks delicious, I might try to surprise the family and make one next time people are coming for dinner.

  5. kural says:

    looking good

  6. Anonymous says:

    Oh wow. I could just eat a slice of this now!

  7. FABBY'S LIVING says:

    Oh dear Claire, this is superb!I'm pinning.Thanks for sharing.Fabby

  8. Angela says:

    Looks great!!

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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