Dark chocolate and cherry roulade

This dark chocolate and cherry roulade will take pride of place on the family table when it comes round to dessert. You could even serve it for a special afternoon tea or bring it along  when you’re ashed to ‘bring a plate’. It’s delicious, and well worth effort to make.

  • Prep Time

    1 Hours
  • Cook Time

    15 Minutes
  • Serves

    6-8 People


  • 3 large eggs separated
  • 1 small pinch of salt
  • 75g caster sugar
  • 75g plain flour
  • 50g melted butter
  • 2 tablespoons cooking cocoa
  • a little pure icing sugar for dusting

filling and topping

  • 300mls thickened cream
  • 1 teaspoon vanilla essence
  • 1 cup canned or jarred sour cherries drained
  • ½ cup cherry jam

for the chocolate ganache

  • 200g 70% dark chocolate broken into small pieces
  • 1 cup of cream

to decorate (optional)

  • 10 Malteasers

You'll Need

  • Multix Bake
  • Multix Cling
  • Multix Piping bags with the star nozzle


  1. Pre heat oven to 180oC
  2. Grease and line a 25 x 30 cm Swiss roll tin with Multix Bake.
  3. In a clean dry bowl whip the egg whites with a small pinch of salt until they form stiff peaks.
  4. In the bowl of a stand mixer, add the eggs yolks and sugar, whip on high until the mixture almost doubles in size and is pale and foamy (it should leave a trail when you lift the whisk out of the bowl). Sieve together the flour and the cocoa. Using a large metal spoon, gently fold in the whipped egg whites. Then half the flour and cocoa mixture, then the melted butter and finally the remaining flour. Spoon the sponge batter into the Swiss roll tin gently using the back of the spoon to spread the mixture evenly. Bake in the preheated oven for about 10 minutes until the sponge is well risen and cooked through. Remove from the oven and turn out on a clean work surface lined with a sheet of Multix bake dusted lightly with icing sugar. Allow to cool totally.
  5. While the sponge cools, make the chocolate ganache. Gently heat 1 cup of cream over a very low heat in a medium sized saucepan until hot but not boiling.  Remove from heat and add the chocolate, stirring until it has all melted. Transfer to the bowl of electric mixer and beat until the mixture cools and begins to thicken.  Cover with Multix cling and set aside in the fridge until ready to use.
  6. Whip the remaining cream to stiff peaks and add the vanilla essence.
  7. Carefully remove the top sheet of Multix bake from the cooled sponge. Use a spatula to spread it thinly all over with cherry jam. Spread about ½ the whipped cream evenly on top of the jam and then scatter with drained sour cherries. Using the baking paper underneath to help lift the sponge, roll the closest end over tightly and then roll the sponge with its cream and cherry filling into a roll. Use a serrated knife to cut off any messy ends and transfer to a serving dish (tuck the seam underneath). Spoon the cooled chocolate ganache on top and use a spatula to spread it evenly all over the roulade.