Black Forest Mince Roulades are a decadent and indulgent dessert that combines the rich flavors of chocolate, cherries, and whipped cream in a delightful rolled cake. This dessert is inspired by the classic Black Forest cake, a German favorite known for its layers of chocolate cake, cherries, and whipped cream.
To make Black Forest Mince Roulades, start by preparing a light and fluffy chocolate sponge cake.
Next, a layer of whipped cream is spread over the cherries, adding a creamy and luxurious texture. The cake is then carefully rolled into a log shape, creating the roulade.
Before serving, the roulade is dusted with powdered sugar and garnished with chocolate shavings or cocoa powder, adding a touch of elegance and enhancing the chocolate flavor. Each slice reveals a beautiful spiral of chocolate cake, cherries, and whipped cream, making it a stunning dessert that is sure to impress.
Black Forest Mince Roulades are perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea. They capture the essence of the classic Black Forest cake in a delightful and easy-to-eat format, making them a must-try for anyone who loves the combination of chocolate and cherries.
INGREDINET
- 750 g minced meat, half and half
- 1 roll, stale bread (or 2 slices of toast)
- 4 meter large onion(s)
- 2 egg(s)
- 1 tbsp mustard, medium-hot
- paprika powder, (noble sweet)
- 8 slices of ham, smoked Black Forest
- 8 small gherkins
- 3 tbsp oil
- 1 tbsp flour, heaped
- 100 g whipping cream
- 2 tsp broth, clear, granulated
- 1/2 bunch of parsley
- Salt and pepper, mixed with black
preparation
soak buns. Peel onions, chop 1, cut 3 into rings. Knead the minced meat, eggs, bread rolls, diced onions, mustard, salt, pepper and sweet paprika.
Divide the mince into eighths and press or roll out between two clingfilms to form flat roulade slices (not too thin). Top each with a slice of ham and a cucumber. Roll up using the bottom cling film and secure with wooden skewers.
Heat oil in a pan. Fry the roulades in it for about 10 minutes. Remove.
Fry the onion rings in the fat until golden brown. Sweat the flour in it. Stir in approx. 1/2 l water, cream and broth, bring to the boil. Place the roulades in the sauce and simmer, covered, for approx. 15 minutes.
Wash parsley, chop. Season the onion sauce with salt and pepper. Serve everything and sprinkle with parsley.
Spaetzle or boiled potatoes taste good with it.