Black Forest Roulade

Chocolate and cherry, a heavenly combo! If making this for children, you can replace the kirsch with cherry juice.

SERVES 8-10 PREP 40min, plus cooling COOK about 20min

• 125g (4oz) dark chocolate, chopped

• Butter, to grease

• 4 large eggs, separated

• 125g (4oz) caster sugar, plus extra to dust

FOR THE SOAKING SYRUP AND FILLING

• 2tbsp caster sugar

• 2tbsp kirsch

• 300ml (½ pint) double cream

• 2tbsp icing sugar, sifted, plus extra to dust

• 425g tin pitted black cherries, drained

• Cocoa powder, to dust

1 Melt chocolate in a heatproof bowl over a pan of simmering water. Once melted and smooth, set aside to cool for 10min.

2 Meanwhile, preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 23cm x 33cm (9in x 13in) Swiss roll tin; line base and sides with parchment.

3 In a large bowl, using a handheld electric whisk, beat together egg yolks and caster sugar until light and fluffy – about 5min. Fold in cooled chocolate.

4 In a separate large bowl, with clean beaters, whisk egg whites until holding stiff peaks. With a large metal spoon, mix a spoonful of whites into chocolate mixture to loosen, then carefully but quickly fold in remaining whites.

5 Scrape mixture into prepared tin; smooth to level. Bake 10-15min until set.

6 Dust a sheet of parchment larger than Swiss roll tin with caster sugar; invert cake on to it. Lift off tin; lay a damp, clean tea towel over cake (with parchment still on). Leave to cool.

7 For soaking syrup, in a small heatproof bowl dissolve sugar in 1tbsp boiling water from kettle. Stir in 1tbsp kirsch. Lift off tea towel; peel off top sheet of parchment. Brush syrup over cake.

8 For filling, whip cream, icing sugar and remaining 1tbsp kirsch to medium peaks. Spread filling over cake, leaving a 1cm (½in) border. Scatter over cherries. With help of base parchment, roll up roulade from a short side; put on a serving plate, seam-side down. Dust with cocoa powder and icing sugar; serve.

GET AHEAD Assemble up to 5hr ahead but do not dust with cocoa or icing sugar. Loosely cover with foil and chill. Complete recipe to serve.