Black Forest Mini Roulades with Cherries and Chocolate Mousse
Almond flour, eggs, and cream provide protein and fat, while cherries add fiber and acidity. Chocolate mousse and a thin glaze make the dessert rich, so one small roulade works well as a portion.
Beat egg whites (150 g) with Himalayan salt (1 g) and erythritol (20 g). Combine yolks (54 g) with cream 10% (50 g) and olive oil (50 g), then fold in almond flour (90 g) and baking powder (2 g). Fold the mixtures together, spread on a tray, and bake at 180 °C for 20 minutes. Roll the hot sponge with the parchment.
Blend cherries (200 g), add erythritol (20 g) and pectin (8 g), boil, and cook for 2–3 minutes. Cool, fill the sponge, roll again, and cut into 8 pieces.
Heat yolks (36 g) with cream 10% (130 g) until thick and pour over 99% chocolate (160 g). Whip cream 35% (250 g) with erythritol (10 g) and vanilla (1.5 g), then combine with the chocolate. Coat the pieces in mousse and freeze for 4 hours.
Melt 99% chocolate (100 g) with coconut oil (40 g), cool slightly, and coat the chilled roulades.
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