BLACK FOREST CHOCOLATE ROULADE

SERVES 8

PREP + COOK TIME: ABOUT 1 HOUR

Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work too – make a sugar syrup in place of the jarred syrup used here. This roulade is adapted from a recipe by food writer Gretta Anna Teplitzky.

• Dutch process cocoa, for dusting

• 200ml thickened cream

• 200g crème fraiche

• 40g (¼ cup) icing sugar

FOR THE SOUR CHERRY SYRUP

• 680g (1 jar) sour cherries in syrup, drained, syrup reserved

• 80g caster sugar

FOR THE ROULADE SPONGE

• 200g dark chocolate (60%-68% cocoa solids)

• 6 eggs, separated

• 300g caster sugar

1. For the sour cherry syrup, combine the cherry syrup and sugar in a saucepan over high heat. Stir to dissolve the sugar; bring to the boil and cook until the syrup coats the spoon (10-15 minutes).

Set aside to cool, then refrigerate until chilled (1 hour).

2. For the roulade sponge, preheat the oven to 190°C, and butter and line a 20cm x 30cm Swiss roll pan with baking paper. Melt the chocolate in 80ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Meanwhile, whisk the yolks and sugar in an electric mixer until pale and creamy; whisk the egg whites in a separate bowl until soft peaks form. Fold the chocolate mixture into the yolk mixture, then fold in the egg white in batches. Spread the batter in the baking tray and bake until a skewer withdraws clean (25-30 minutes). Remove from the oven, cover with a slightly damp tea towel for 5 minutes; refrigerate in tray placed on a wire rack until cool (20-30 minutes)

3. Dust the cocoa over a large sheet of baking paper placed on 2 overlapping larger pieces of clingwrap. Invert the cake onto the cocoa powder, remove the tray and peel off the baking paper. Spoon three-quarters of the cherries over the sponge and combine the remaining with some of the cherry syrup to serve on the side (any remaining syrup can be reserved for another use, such as drizzling over fruit salads and ice cream).

4. Whisk the cream, crème fraiche and icing sugar in a bowl to firm peaks. Spread it over the cherries and sponge, leaving a 1cm border. Rolling away from you, and using the clingwrap to lift and roll over, wrap the roulade into a log shape (you may need someone to help you hold it in place as you roll; the sponge is delicate and will crack a little but firms up in the fridge), then gently twist the ends of the clingwrap to secure. Refrigerate the roulade on a plastic tray until well chilled and firm (1-2 hours). Dust with cocoa, cut into thick slices and serve with extra cherries in syrup. This roulade is best served on the day it’s made.