I happened to read about SWEET PUNCH when i was blog hopping.It was indeed very interesting and as usual i thought why not give it a try???Well immediately mailed to RIA and she was very sweet to send a detailed reply immediately and i joined the party!!!SWEET PUNCH is a brain child of three great girls RIA, MARIA AND DIVYA. My first challenge arrived and i was very enthusiastic to jump into the challenge.....BUT...i read the mail once, twice and kept reading..........:-(
Wondering as why i had to read it repeatedly?????? Well well, the name of the dish to be baked was greek to me, i did not understand as to what it was:-(
Hmm......techy in me took over:-) I googled the name and LOL it was french not greek:-).HeHE.. anyway decided to give it a try

This month's challenge was given by MARIA
I just followed the procedure as explained by MARIA and........have a look at the result


Dark chocolate - 100gm, chopped coarsely
Hot water - 1/8 cup
Instant coffee powder - 1/2 tsp
Eggs - 2, separated
Castor sugar - 1/4 cup
Castor sugar - 1 tbsp, extra


cherries - 1 can
Cornflour - 3 tsp
Cherry syrup 1/4 cup

Drain cherries, reserve 1/4 cup of syrup.
Chop cherries coarsely.
Mix the cornflour and reserved syrup in a pan.
Add cherries and stir over heat till the mixture thickens.
Remove from heat and cool at room temp.

Whip the cream till it reaches the firm peak consistency, keep refrigerated

Combine chocolate, water and coffee in a bowl,rest the bowl over pan of simmering water. Using wooden spoon, stir the mixture till the chocolate melts and then immediately remove bowl from fire.

Beat egg yolks and sugar in till it becomes thick and creamy nearly for 5 minutes; Fold egg mixture into warm chocolate mixture.
Beat egg whites until soft peaks.
Fold egg whites into chocolate mixture.
Spread mixture into prepared tin.
Bake in preheated oven at 180 C for about 10 to 12 minutes.The surface should spring back when touched

Place a sheet of baking paper on board, sprinkle it with 1 TBSP of castor sugar
As soon as you take out the cake from the oven , invert the cake on this sugared paper
Cover it with a tea towel and let it cool


When the cake has cooled down spread the cherry filling evenly on it
Now spread a layer of whipped cream
Start rolling the cake with the help of the sugared paper
Decorate with more cherries and cream

Now to bragging...:-)
I did not have a swiss roll tin, so used my rectangular cake tin instead

The recipe asked for black cherries. I could not find it in Chennai so instead used canned red cherries

Instead of KIRSCH i used the syrup from the canned cherries itself

A little tricky to roll but i "succeeded"

Continuing with my bragging....Is it not great photography???????Yeah yeah i know the answer is a BIG YES because my official photographer is my sweet daughter:-)


Despite all the initial glitches, baking a ROULADE was a grand success. It was too good, baked it twice already;-)
It is very moist, so moist that it just slides down the mouth.....yummmmmmmmmmmm

Thank you MARIA, great recipe indeed

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