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Chocolate Kirsch Roulade
Serves 8
time: 40 minutes
Cooking time: 25 minutes
Quickstart 160°C
True fan 160°C
6 large eggs
125 g (5 oz) caster sugar
50g (2 oz) cocoa powder
275 ml (10 fl oz) double cream
30 ml (2 tbsp) Kirsch
Icing sugar for dusting
Soft fruit (such as redcurrants or raspberries) to decorate
Preheat the oven to 160oC using Quickstart and then select the True Fan function. Oil and line the base of a 29 x 18 cm (11 x 7 inch) shallow baking tray with baking paper. Separate the eggs into two large bowls. Whisk the egg yolks until they start to thicken. Add the sugar and whisk again until the whisk leaves a trail in the mixture. Sieve the cocoa powder and fold into the egg yolk mixture. Wash and dry the whisk. Whip the egg whites until they form soft peaks, and then fold into the chocolate mixture. Place in the oven and cook for 20 – 25 minutes until the cake springs back when gently pressed with a finger. Leave in the tray to cool. When completely cold, turn out onto a piece of greaseproof paper that has been well dusted with icing sugar. Whip the cream and Kirsch together until the mixture holds its shape. Spread evenly over the chocolate sponge. Using the greaseproof paper to support the dessert, gently roll into a log shape. Lift onto a serving platter and decorate with soft fruit.
Tip: The cooked sponge can be frozen for up to one month. Thaw, then fill with the Kirsch cream on the day required.
