Black Forest Mini Roulades with Cherries and Chocolate Mousse

99% chocolate, Cream 35%, Cherry, Cream 10%, Egg white, Almond flour, Egg yolk, Erythritol, Olive oil, Coconut oil, Pectin, Starch-free baking powder, Vanilla, Himalayan salt

Heat on the stove: 15 min. Bake in the oven: 20 min. Mix: 5 min. Whisk with a mixer: 5 min. Blend or grind: 5 min. Slice: 5 min. To boil: 5 min. To boil: 3 min. Freeze: 4 h. Mix: 20 min. Cool down: 5 min.

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.