INSTRUCTION
Preheat the oven to 190’C / 375’F / Gas Mark 5. Grease and line a 35 x 25-cm / 14 x 10-inch Swiss roll tin.
Break the chocolate into small pieces and place in a heatproof bowl and set over the saucepan of gently simmering water. Add the kirsch and heat, stirring until the mixture is smooth. Remove from the pan and set a side.
Place the eggs and caster sugar in a large heatproof bowl and set over the pan of gently simmering water. Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surfaces. Remove the bowl from the heat and whisk in the cooled mixture.
Spoon into the prepared tin, then tap the tin lightly on the work surfaces to smooth the top. Bake in the preheated oven for 20 minutes, or until firm to the touch. Remove from the over and immediately invert onto a sheet of baking paper that has been dusted with the icing sugar. Lift off the tin and lining paper, then roll up, encasing the baking paper in the roulade. Leave until cold.
For the filling, whip the cream until soft peaks form, then stir in the kirsch. Unroll the roulade and spread over the cream to within 1/4 inch / 5 mm of the edges. Scatter the cherries over the cream. Carefully roll up the roulade again and place on a serving platter.
INGREDIENTS
- Sunflower oil, for greasing
- 175 g / 6 oz Plain chocolate
- 2 – 3 tbsp Kirsch or brandy
- 5 Eggs
- 225 g / 8 oz Caster sugar
- Icing sugar, for dusting
FILLING
- 350 ml / 12 fl oz Double cream
- 1 – 2 tbsp Kirsch or brandy
- 350 g / 12 oz Fresh black berries, stoned, or
- 400 g / 14 oz Canned morello cherries, drained and stoned
Making & Baking 