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Once everything is well combined, add in butter and again, fold everything gently.
Pour batter into a 10.5×15.5 inch (27×39 cm) baking tray that has been greased and lined. Spread batter evenly. Bake in a preheated oven at 375ºF (190ºC) for 10 minutes or until fully cooked. Don’t overbake.
Rolling & Assembling
Remove from the oven and leave for 3 minutes. Dust the top with some cocoa powder and place a baking sheet on top of it followed by a cooling rack. Carefully flip the baking tray and remove it. Peel off baking sheet. Now gently roll the cake together with the new baking sheet. Leave to cool completely before filling it.
Once cooled, unroll the cake. Make 3 cuts (not all the way through) with 1 inch (2.5 cm) distance on the side of the cake where you will start rolling. Spread some cream on all of its surface. Now spoon the cherry compote, only the cherries, in 4 lines with some space in between them. Spoon a bit more cream on top of the cherries and lightly spread it.
Now roll the cake again. Use a scrapper to push the cake tight on itself. Wrap it with the baking sheet and place in the fridge to chill for 1 hour.
After 1 hour, remove the baking sheet and cut off both ends of the rolled cake to make it neater. Frost it with whipped cream, place some cherries on top and sprinkle some shaved chocolate. Serve and enjoy!
Nutrition
Calories: 303.9kcal | Carbohydrates: 27.2g | Protein: 4.1g | Fat: 21g | Saturated Fat: 12.8g | Cholesterol: 112.7mg | Sodium: 199.2mg | Potassium: 142.9mg | Fiber: 1.2g | Sugar: 22.5g | Calcium: 63mg | Iron: 0.9mg
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