A spectacular alternative to Xmas Pud, this roulade is full of flavour and will wow your dinner guests...
You'll need to leave the roulade in the fridge overnight to allow it to rest, so make sure you have this worked into your Christmas schedule.
225g/8oz Caster sugar
180g/6oz Plain chocolate
3-4 tbsp Water
FOR THE FILLING
FOR THE FILLING
575ml/1pt Double cream, lightly whipped with 2tsp vanilla essence
2 tins Black cherries, drained and stoned
3tbsp Kirsch or Cointreau
Icing sugar for dusting
100g/4oz Plain chocolate
Preheat the oven to 180 deg C/350F/Gas 4. Line a swiss roll tin with greaseproof paper and set aside. Seperate the eggs, beat the yolks with the sugar until the mixture is lemon coloured.
Melt the chocolate in the water over a gentle heat and when it is a thick cream draw the pan aside. Whip the egg whites into a firm snow and then add the chocolate to the egg yolk mixture.
Cut and fold the egg whites into the mixture and turn it into the prepared tin. Place in the pre-heated oven for 10-15 minutes or until firm to the touch.
Have a clean tea towel wrung out in cold water. Take out the roulade, cool it slightly then cover with the cloth. (this prevents a sugary crust from forming). Leave it in a cool place for 12 hours or in the refrigerator overnight.
Lay a piece of greaseproof paper on a table and dust it with icing sugar.
Remove the cloth and turn the roulade out upside down on to the greaseproof paper. Strip the paper case off the roulade carefully and drizzle with Kirsch or cointreau. Spread with a layer of whipped cream and black cherries and roll it up like a Swiss roll.
To make the scrolls, place two baking trays in the oven on the lowest setting. Allow them to heat up and remove from the oven. Rub a 100g/4oz block of plain chocolate up and down each tray in even lines, so that it melts in a thin even coating. Leave in the fridge to set.
Before you start to make the scrolls bring the trays back to room temperature, use the edge of a fish slice and hold the tray with one hand and push the chocolate away from you at a 45 degree angle so it rolls up into a pencil shape. Leave in the fridge to set again and carefully remove. Decorate the roulade with the scrolls.
Lift it onto a serving dish and dust well with icing sugar.
Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009