Added by marcedvr | Tue 03 Aug 2010 @ 09:57
this is a perfect dessert for a period when the cherries ripen...
4 whole eggs
75g flour tip \'00\'
75g icing sugar
1 tsp honey
100g chocolate with 70% cacao
100ml double cream
50g icing sugar
1 cup cherry
Angelli Cherry liqueur
cacao for dust
Preheat oven at 200\'C.
Making cake: In a blender add eggs, icing sugar and honey. Mix very well until is foam, then add slowly flour. Continuous to mix for 1-2 minutes.
Use a baking tray (about 25x35 cm) and baking paper. Add the cream and let to bake for 10 minutes, then let to cool.
For filing: Melt the chocolate in \'bain marie\'. Whisk double cream with icing sugar. When the chocolate is cool mix slowly with cream, then add Angelli Cherry liqueur.
Out of cherry pits.
Remove baking paper from cake an shape in perfect rectangle. Side with baking paper that has been add chocolate cream and cherry. Roll all together and let to cool for minimum 1 hour.
Remove from fridge, dust with cacao and serve with a good portions of homeda vanilla ice cream (http://www.jamieoliver.com/foodwise/article-view.php?id=3546)