DSCN4393So rich and delicious !


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.




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