Black Forest Ice Cream Roll
Ingredients:
Chocolate Sponge:
4 large eggs, separated
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Filling:
2 cups vanilla ice cream, softened
1 cup cherries, pitted and halved (fresh or frozen and thawed)
1/2 cup cherry preserves
Garnish:
Powdered sugar
Additional cherries and mixed berries
Melted chocolate or chocolate syrup
Instructions:
Preheat Oven and Prepare Pan:
Preheat the oven to 350°F (177°C).
Line a jelly roll pan with parchment paper and lightly grease it.
Make Chocolate Sponge:
In a bowl, whisk egg yolks and half of the sugar until thick and pale.
In another bowl, beat egg whites until foamy, gradually add the remaining sugar, and beat until stiff peaks form.
Fold the yolks into the whites gently. Sift flour, cocoa powder, and salt over the egg mixture and fold gently until combined. Stir in vanilla.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes until the sponge springs back when touched.
Roll the Cake:
Immediately after baking, lift the cake out using the parchment and roll it up from the short side, with the paper inside. Cool on a wire rack.
Prepare Filling:
Mix the softened ice cream with cherry preserves and halved cherries.
Assemble:
Carefully unroll the cooled cake, remove the parchment, and spread the ice cream mixture evenly over the cake.
Re-roll the cake without the parchment. Wrap tightly in plastic wrap and freeze until firm, at least 4 hours.
Serve:
Dust with powdered sugar, drizzle with melted chocolate or chocolate syrup, and garnish with cherries and berries just before serving.
This dessert is perfect for a special occasion or a festive meal, offering a delightful blend of textures and flavors that are sure to impress! 
