Chocolate cherry roulade

Chef: Bosch

Prep: 30 mins

Cook: 15 mins

For dessert or tea time, this cake is a crowd-pleaser!

5 eggs

100g caster sugar, plus extra to sprinkle

60g plain flour

40g cocoa powder

Finely grated rind of one orange

icing sugar for dusting

For the filling

250ml cream

2 tbsp icing sugar

1 500g jar or tin of black cherries
3 tbsp cherry brandy or kirsch (optional)

8 fresh cherries to decorate

mint leaves to garnish

Oven function 3D/4D Hotair at 160°C - MUM mixer

Line a swiss roll tin with parchment paper. Place the eggs and sugar together in the bowl of the MUM mixer with the whisk attached. Whisk on the highest speed for 5 minutes until thick and mousse like. Remove the bowl from the mixer.

Sift over the flour and cocoa and fold in with the grated orange rind. Spread in the tin. Bake for 10-12 minutes. Remove from the oven and turn out onto parchment paper sprinkled with icing sugar. Cool a little, and then roll up from the long side, using the paper to help. Allow to cool completely.

To make the filling. Place the cream and icing sugar in the bowl of the MUM mixer with the beating whisk attached. Whisk until soft peaks form.

Drain the cherries saving the syrup. Unroll the roulade. Mix together 3 tbsp of the cherry syrup and cherry brandy or kirsch if using. Spread over the whipped cream and drained cherries. Roll up and sprinkle with icing sugar. Transfer to a serving plate, join side down.

Decorate with the fresh cherries and some mint leaves.

Serves
8

Preparation Time
30 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Chocolate, Fruit

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Classics

Cuisine
Irish

Special Info
Vegetarian

Level of Difficulty
Moderately Easy