Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 225grams dark choc melts, melted, cooled
- 300milliliter cream
- 2tablespoons icing sugar, sifted (plus 1 tbs extra)
- 5 eggs, separated
- 2/3 cup raw caster sugar (plus 1 tbs extra)
- 200grams cherries, pitted, halved
Nutrition per serving
1800kJ / 430Cal
1800 Kilojoules or 430 Calories
21% of daily energy intake*
Protein
6.4grams
Fat
25.5grams
Carbs
43.2grams
Sugars
41.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Line a 25x35cm Swiss roll pan with baking paper.
Step 2 of 6
Beat egg yolk and sugar with electric beaters for 8 minutes or until thick and pale. Gently fold in chocolate.
Step 3 of 6
In a clean bowl and with clean beaters, beat egg white until stiff peaks form. Gently fold into chocolate mixture in two batches. Spoon into pan and spread evenly. Bake for 12-15 minutes or until set.
Step 4 of 6
Meanwhile, lay a clean tea towel on the bench. Sprinkle with extra caster sugar.
Step 5 of 6
Turn cake out onto towel, carefully remove paper and roll up from the short side. Leave to cool for 20 minutes.
Step 6 of 6
Meanwhile, whip cream and icing sugar together until thick. When cake is cool, gently unroll. Spread with cream and top with cherries. Re-roll and transfer to a serving plate. Dust with extra icing sugar. Tip 1: Once cooled, the roulade will have a natural curl to it that makes it easy to re-roll. Don’t worry if cracks appear – the icing sugar will help disguise them. Tip 2: Roll on dessert! Be famous for being cool in the kitchen and make the roulade the day before. After you’ve re-rolled it, wrap in plastic and chill. Dust with icing sugar just before serving.
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