Chocolate & cherry roulade
- Butter, for greasing
- 175g plain chocolate (70% cocoa solids)
- 6 large free-range eggs, separated
- 175g caster sugar, plus extra for dusting
- 300ml double cream
- 4 tbsp Asda Extra Special Cherry Conserve
- 300g cherries, stoned
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a shallow, rectangular cake tin with non-stick baking paper and grease with the butter. Put the chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. When the chocolate has melted, remove the bowl from the pan.
Put the eggs yolks and sugar in a bowl and whisk with an electric hand mixer until light and creamy. Whisk in the melted chocolate.
Wash and dry the beaters, then whisk the egg white in a clean bowl until they form soft peaks. Gently fold into the chocolate mixture. Pur into the cake tin and level off. Bake for 25 minutes or until the top springs back when lightly pressed.
Remove the cake from the oven but leave in the tin. Put a wire cooling rack on top of the tin and lay a damp tea towel over the rack. Allow to cool, then put everything in a large plastic bag and leave in a cool place for at least 5 hours or overnight.
Put a large sheet of baking paper on a work surface and dust with caster sugar. Turn the cake out on to the sheet and peel off the paper.
Whip the cream until it holds its shape. Spread the jam on the cake and layer the cream on top. Scatter over the cherries and roll up like a swiss roll.