Chocolate and cherry roulade

Chocolate and cherry roulade


9 people made this

About this recipe: Chocolate sponge with a fresh cream and cherry conserve filling. Topped with cherries and dusted with caster and icing sugar. mmmm!

Makes: 1 chocolate roulade

  • butter for greasing
  • 175g dark chocolate
  • 6 large eggs, separated
  • 175g caster sugar
  • 300ml double cream
  • 4 tablespoons cherry conserve
  • 200g cherries, more if desired

Prep:20min  ›  Cook:25min  ›  Extra time:5hr cooling  ›  Ready in:5hr45min 

  1. Preheat your oven to 180 C / Gas 4. Line a rectangular cake tin with greaseproof paper and grease with butter.
  2. Melt the chocolate in a heat proof bowl over a pan of simmering water. When melted remove from the heat.
  3. Whisk the egg yolks and sugar in a separate bowl until light and creamy. Then, whisk in the melted chocolate.
  4. In another bowl and with a clean whisk, whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture and pour into the cake tin.
  5. Bake for approximately 25 minutes, until a skewer inserted in the centre of the sponge comes out clean.
  6. Remove the cake from the oven and leave to cool on a wire rack for at least 5 hours.
  7. Put a large sheet of baking paper on the worksurface and dust with caster sugar. Turn the cake out on to the sheet and peel of the paper.
  8. Whip the cream until it holds its shape. Spread the jam on the cake and than add a layer of cream. Scatter over the cherries and roll up like a Swiss roll.


When rolling the cake use the baking paper to lift one end of the cake and guide the sponge into position!

Recently viewed

Reviews (3)


Made this last night and ohhhh my!, sooo 😋😋😋 yummmm - 29 Jan 2015


I made it with raspberries and again with mixed berries and it was fantastic both times. It breaks easily, but it wasn't to impress anyone it was just for me and my bf to eat. - 07 Jul 2013


- 01 Jan 2013

Write a review

Click on stars to rate