200g dark chocolate
6 eggs, separated
175g caster sugar
200ml whipping cream
2tbsp cherry brandy
4 tbsp. cherry jam
100g canned pitted cherries in syrup, drained
1 tbsp. cocoa powder
1- You will need a 30x20cm Swiss roll tin, greased and lined with baking paper.
2- Heat the oven to 180C.
3- Gently melt the chocolate in the microwave. Then set aside to cool slightly.
4- Whisk the egg yolks and sugar together until pale and creamy, then slowly whisk in the melted chocolate.
5- In a large metal bowl, whisk the egg whites to soft peaks.
6- Using a large metal spoon, fold a spoonful of the egg whites through the chocolate mixture. Gently fold in the rest, taking care not to over mix.
7- Spoon the mixture gently into the prepared tin and smooth with a spatula.
8- Bake for 20 minutes until it has risen and just firm to the touch. Cover with a very damp tea towel and leave to cool completely in its tin.
9- Whip the cream to soft peaks, then fold in the brandy.
10- Spread the roulade with the jam and then the cream leaving 1cm border.
11- Scatter over the cherries. Then using the baking paper to help, roll up the roulade. Start at one of the short ends.
12- Dust with the cocoa powder before serving.
– Do not over mix the mixture because the sponge will be dense.
– Decorate with pitted cherries and mint leaves.