Chocolate Cherry Roulade
1 hr 20 min.
ready in 3 h. 2 min.
- For the cake
- 5 eggs (separated)
- ½ cup sugar
- 1 teaspoon lemon juice
- lemon zest (untreated)
- 1 cup all-purpose flour (scant)
- ½ cup Corn starch
- sugar (for rolling)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray (approx. 30x40 cm) with grease-proof paper.
Beat the egg whites with around half of the sugar, a pinch of salt, the lemon juice and a pinch of lemon zest to form very stiff peaks.
Put the egg yolks in a mixing bowl and beat with the remaining sugar until pale and fluffy. Add the egg whites to the egg yolk mixture and fold in. Sieve the flour and cornflour over the top and likewise fold in carefully, using a dough scraper. Spread the mixture over the baking tray and bake on the middle shelf of the oven for 10-12 minutes.
Sprinkle a large tea towel with sugar and carefully turn the cake out onto the towel. Smear cold water over the grease-proof paper and carefully peel away from the cake. Immediately roll up the sponge cake using the tea towel and leave to cool.
Toast the nuts in a frying pan over a moderate heat, without fat, for around 8 minutes until they release their aromas. Remove from the pan and tip onto a tea towel. Rub the nuts together to release the skins.
Put the nuts in a food chopper with the sugar and vanilla sugar and chop finely. Stir in the cocoa.
Melt the chocolate with the cream in a bowl over a pan of hot water. Mix the melted chocolate through the nuts to form an even mixture. Leave to cool, stirring from time to time.
Unroll the sponge and spread with the chocolate mixture, leaving a little gap around the edges. Scatter the cherries over the top and roll up again, tightly. Chill for around 1 hour.
Serve cut into slices, with whipped cream and fresh cherries if desired.