Serves 6
Sponge
3 large eggs
100g caster sugar
75g self raising flour
25g cocoa powder
Dash vanilla
15ml hot water
.
Filling
200g frozen cherries
100ml cherry liquid
50g caster sugar
1tbsp cornflour
.
200ml single cream
Dash vanilla
1tbsp icing sugar
80g grated chocolate
Cocoa powder to dust
.
Method
- For the cherry filling, let the frozen cherries defrost and add those to a pot with the caster sugar and 100ml of the defrosting cherry liquid.
- Dissolve the cornflour in 2 tbsp of water and once the sugar is dissolved and the cherries and liquid is boiling, add the cornflour and stir until the liquid has thickened.
- Remove and chill until needed.
- For the cream filling, simply whisk the cream, icing sugar and vanilla until thick and pop into the fridge.
- To make the chocolate Swiss roll, firstly preheat your oven to 220C/200Cfan and line a 9”x 12” baking tray with parchment paper.
- Then, whisk the eggs, vanilla and sugar at full speed for 8-10 minutes until the mix is pale and thick in consistency.
- Sieve the flour and cocoa and add to the mix, carefully fold this in trying not to over mix.
- Once mixed, add the hot water and mix through.
- Spoon this onto the lined tray and spread out evenly.
- Place in the center of the preheated oven and bake for 7- 8 minutes.
- While the sponge is baking, place a sheet of greaseproof paper onto the table top and sprinkle with sugar.
- Remove the sponge from the oven and carefully turn it out onto the sugared paper.
- Remove the paper from the baked sponge and roll it up in the sugared paper to resemble and Swiss roll and allow to cool.
- Once cooled, unroll, and spread on the whipped cream and cherry compote and reroll again.
- Garnish with a dusting of cocoa powder and grated chocolate
