Mmmm – chocolate and cherries! Such a delicious combination.
Chocolate Cherry Swiss Roll
8-
10
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 45g | Trex |
| 65g | Plain flour |
| Pinch salt | |
| 15g | Cocoa powder |
| 3 | Large eggs |
| 75g | Dark or light muscovado sugar |
Filling
| 5-6 tbsp | 5-6 tbsp |
| 150ml | Double cream |
| A little icing sugar and cocoa powder, for sprinkling |
Method
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Grease a 30x23cm (12x9in) Swiss roll tin with a little Trex. Line with non-stick baking parchment.
Melt the Trex in a saucepan, then remove from the heat. Sift the flour, salt and cocoa powder into a bowl.
Break the eggs into a separate large mixing bowl and add the sugar. Use a hand-held electric mixer to whisk them together until very light and mousse-like. This will take about 5 minutes.
Add the flour mixture and fold it in very gently, using a large metal spoon. Do this carefully to retain the air that has been whisked in. Next, fold in the melted Trex.
Tip the mixture into the prepared tin and level the surface. (Do this as quickly as possible). Bake for 8-10 minutes, until the top springs back when touched lightly.
Put a large sheet of non-stick baking parchment onto a work surface and turn the cooked cake onto it whilst still warm, so that it is upside down. Carefully peel off the lining paper. Roll up the cake, along with the fresh piece of baking parchment, from the short end. Leave to cool completely.
To decorate, unroll the cake and spread the cherry conserve over the surface. Whip the cream and spread it evenly on top, then roll up carefully and place on a serving plate. Sift a little icing sugar and cocoa powder on top, then serve.
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