Chocolate Roulade with Cherries
Serves 6
Oven 180C
Method
First prepare a 23 x 33 cm Swiss roll tin. Butter and line with grease proof paper.
To make the sponge first melt the chocolate in a small bowl over a pan of water, once melted turn off the heat and allow to cool slightly. In a large bowl put in the yolks and sugar, whisk until pale and creamy, now fold in the cooled chocolate and mix well. In a large bowl add the egg whites and whisk until stiff. Fold one third into the egg chocolate mixture, loosen, then fold in the rest. Pour the chocolate mixture into the prepared tin and put in the oven for 20 minutes or until firm to the touch. Now remove from the oven and allow to sit for a few minutes. Place a damp cloth over the top and leave the cake in the tin to cool completely while you make your filling.
Put the cream into a pan and bring to the boil. Put the chocolate into a heat proof bowl and pour the hot cream over. Leave for a minute and mix well, now add the butter and mix well together. Leave to cool until it starts to thicken up. This should take about 1 hour to thicken in the fridge.
When ready to assemble dust a sheet of grease proof paper with cocoa powder. Place onto a damp cloth and turn the cake out of the tin onto the greaseproof paper, remove the paper from the bottom of the cake, now spread over some chocolate ganache leaving a ring of 2 cm either side, now spread on the cherries. Whip the double cream with the icing sugar until quite stiff, spread a thin layer all over. Now roll up the cake and dust with icing sugar and serve with crème anglaise.
