Black forest chocolate roulade

serves 10

preparation time:

40 minutes (plus 6 hours chilling time)

ingredients

6 The Co-operative large British free-range eggs, separated
175g caster sugar
300g The Co-operative Fairtrade plain chocolate, melted
Icing sugar and cocoa to dust
100ml The Co-operative whipping cream
100ml crème fraîche
6tbsp morello cherry conserve

method

Preheat the oven to gas mark 4/180C/160C fan oven and line a 23cm x 33cm swiss roll tin with baking parchment. In a large bowl whisk together the egg yolks and sugar until thick and pale. Stir in the melted chocolate until smooth.

In another clean, grease free bowl whisk the egg whites until stiff but not dry. Gently fold into the chocolate mixture using a large metal spoon until just combined. Pour into the prepared tin and level with the back of a spoon. Bake in the oven for 15 minutes or until just firm.

Remove from the oven and cover with a clean dry tea towel. Soak another clean tea towel in water and squeeze to remove excess water. Put on top of the dry tea towel and leave to cool. Chill in the fridge for 6 hours or overnight.

Dust a large piece of parchment with icing sugar. Remove the tea towels from the top of the tin. Turn the tin up side down onto the icing sugar. Remove the tin and discard the baking parchment. Spread the cherry conserve over the top leaving a 1cm border. Lightly whip the cream until soft peaks and then fold in the crème fraîche. Spread over the cherry conserve. Using the parchment roll up the roulade like a swiss roll, starting from the short end. Transfer to a platter and dust with icing sugar and cocoa.