This roulade is a more adult version of the classic Jam Roll – cream, kirsch and black cherries make this dish stand out – as does the chocolate sponge. Serve with Single Cream, or on it’s own to really enjoy all the flavours on offer in this dessert
If you don’t want to add the Kirsch or Brandy, you don’t have to – if you can find a flavouring that’s similar, then great, but add only a teaspoon of the Brandy or Kirsch flavouring will be enough.
To Serve 8-10
Sunflower Oil, for greasing
175g Plain Chocolate
5tbsp Kirsch or Brandy
225g Caster Sugar
Icing Sugar, for dusting
350ml Double Cream
350g Fresh Black Cherries, stoned, or 400g Canned Morello Cherries, drained and stoned
1. Heat the oven to 190c, before greasing and lining a thirty five centimetre by twenty five centimetre Swiss Roll Tin.
2. Break the Chocolate into small pieces and place into a heatproof bowl settled just above a Saucepan of gently boiling water. Add the three tablespoons of the Kirsch to the pan, stir until the mixture is smooth, before removing from the pan and set aside.
3. In a different large heatproof bowl, place the Eggs and Caster Sugar into a set over the same pan – whisk the mixture until very thick, and the whisk leaves a pattern on the surface of the mixture.
4. Remove from the heat, and whisk in with the cooled Chocolate Mixture – spoon it into the prepared tray, and tap the tray lightly to make sure it’s smooth. Bake in the oven for twenty minutes, or until firm to the touch.
5. Remove from the Oven, and turn out onto a sheet of baking paper that’s been dusted with the Icing Sugar. Roll in on itself, and leave until cold.
6. Whip the Double Cream until it forms peaks which are still soft, then stir in the remaining Kirsch. Unroll the Roulade and spread the cream over the surface to about half a centimetre from the edges, scatter the Cherries over the top, and then roll up carefully.
Photo Courtesy of: secretlondon123