If the thought of rolling a roulade is too complicated for you, leave the sponge to cool, trim the edges then cut into three pieces. Divide the brandy cream and cherries into four and layer up the sponge with cream and cherries in between. Top with cream and use the last portion to pipe rosettes around the edge. Decorate with cherry halves and grated chocolate.
Ingredients
For the roulade
- 175g plain chocolate
- 2 tbsp brandy
- 5 free-range eggs separated
- 175g caster sugar
- 100g hazelnuts roasted
- Icing sugar for dusting
For the filling
- 2 tbsp brandy
- 300ml double cream whipped
- 1 x 425g can black cherries stoned and halved
- 1 sprig holly
Method
- Preheat the oven to 190ºC/gas mark 5.
- Line a 33 x 23cm/13 x 9 inch Swiss roll tin with non-stick baking parchment. Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the brandy and leave to cool a little.
- Whisk the egg yolks and sugar together in a large bowl, again over a pan of simmering water, until the mixture becomes thick and creamy. Combine the cooled chocolate and egg yolk mixture. Grind the hazelnuts and fold in the chocolate mixture.
- Ina grease free bowl, whisk the egg whites until stiff. Fold into the chocolate mixture with a metal spoon until no whites can be seen.
- Pourinto the prepared Swiss roll tin and spread evenly. Cook in the preheated oven for 20-25 minutes, until the sponge springs back when lightly pressed.
- Lay a sheet of baking parchment on a wire cooling tray and turn the roulade out into it.
- Cover with a clean damp tea towel before peeling off the lining parchment. Trim the edges. Transfer the roulade and parchment to the work top. Roll up the roulade with the parchment inside and leave to rest for 5 minutes.
- Fold the brandy into the cream. Unroll the roulade, spread the cream over the surface, leaving a 1.5cm/1/2 inch gap along one long edge.
- Scatter with the cherries and roll up. Dust with icing sugar and decoratewith holly to serve.
