Chocolate and cherry roulade

    5 hours 45 min

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

    31 people made this

    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!

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    Reviews in English (4)


    It didn't look too well when in the oven and just after-bumps and cracks here and there, I wasn't also too convinced to leaving it unrolled to rest (I always roll roulades before stuffing), but it came out to work perfectly. I stuffed it with cream after just 3 hours (didn't bother with sprinkling sugar), used half of cream for inside and I covered it tight with clinging film and put to fridge for 20 min to set before decorating it with the other half of cream, cherries and pistachios. The cake very nice and moist, but also very heavy.  -  30 Oct 2016


    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