- You are here:
- goodtoknow
- Recipes
- Chocolate and cherry roulade
Chocolate and cherry roulade
Average rating:
This gorgeous roulade can be served as a cake with tea - but it's best to impress friends as a dessert. Irresistible!
-
Serves: 4
-
Cooking time: 30 mins
Ingredients
Serve with a drizzle of cherry brandy liqueur and a good slosh of double cream.
- 5 egg whites
- Pinch of salt
- Pinch of cream of tartar
- 55g (2¼ oz) caster sugar, plus extra for sprinkling
- 1tsp vanilla extract
- 60g (2½ oz) soft brown sugar
- 50g (2oz) plain flour
- 3tbsp cocoa powder
- 2tbsp cherry conserve
- 200g (14oz) pot fromage frais
- 400g (14oz) dark cherries, stoned
Method
- Beat the egg whites and salt in a large bowl until foamy. Add the cream of tartar and continue to stir until soft peaks form. As you whisk, add the sugar, 1tbsp at a time, and the vanilla extract, to create a glossy meringue.
- Sprinkle with the brown sugar and sift the flour and cocoa powder on top, then fold together.
- Pour the mixture into a 33 x 23cm (13 x 9in) Swiss roll tin lined with baking parchment. Level off the surface and bake in the oven at 180°C (350°F, gas mark 4) for 10 to 15 mins, or until set. Allow to cool for 3 to 4 mins.
- Turn out on to a sheet of baking parchment lightly sprinkled with sugar. Spread the sponge with the cherry conserve, followed by the fromage frais and most of the cherries.
- Roll up from one of the short ends and put on a plate. Sprinkle with cocoa powder, then cut into slices and serve with the rest of the cherries.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
