Chocolate and Cherry Swiss Roll
Chocolate and cherry is a perfect pairing and this roulade is great for parties or a decadent dinner with friends!
Ingredients
- 4 medium eggs
- 125g caster sugar
- vanilla bean paste
- 100g plain flour
- 25g cocoa powder
- 500ml whipped double cream
To decorate:
- Cherries
- Chocolate decorations
- Cocoa powder
- Icing sugar
Method
Pre heat the oven to 200C.
Line a 22cms x 32cms Swiss roll tin with greaseproof paper.
Using a kitchen aid whisk the eggs, vanilla and sugar until light, fluffy and thickened to a ribbon stage, then fold in the flour and cocoa powder.
Pour onto the greaseproof paper in the tin, making sure the mix is level then bake in the oven for 10 to 12 minutes. Remove from the oven and leave to cool.
Place a damp tea towel flat onto the work surface. Turn the sponge onto the towel and peel off the parchment paper.
Spread most of the cream all over the sponge, cover in cherries and roll up tightly. Place onto a large platter, spread over the remaining cream and decorate with chocolate pieces, more cocoa powder and icing sugar.
Ingredients
- 4 medium eggs
- 125g caster sugar
- vanilla bean paste
- 100g plain flour
- 25g cocoa powder
- 500ml whipped double cream
To decorate:
- Cherries
- Chocolate decorations
- Cocoa powder
- Icing sugar
Method
Pre heat the oven to 200C.
Line a 22cms x 32cms Swiss roll tin with greaseproof paper.
Using a kitchen aid whisk the eggs, vanilla and sugar until light, fluffy and thickened to a ribbon stage, then fold in the flour and cocoa powder.
Pour onto the greaseproof paper in the tin, making sure the mix is level then bake in the oven for 10 to 12 minutes. Remove from the oven and leave to cool.
Place a damp tea towel flat onto the work surface. Turn the sponge onto the towel and peel off the parchment paper.
Spread most of the cream all over the sponge, cover in cherries and roll up tightly. Place onto a large platter, spread over the remaining cream and decorate with chocolate pieces, more cocoa powder and icing sugar.
