Chocolate roulade with chestnut and morello cherry cream
Serves: 8
Prep time: 20 minsTotal time: 
Photograph by Laura Edwards
Chocolate roulade with chestnut and morello cherry cream
Recipe by Lucy Jessop
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
406Kcal
Fat
24gr
Saturates
13gr
Carbs
42gr
Sugars
41gr
Fibre
1gr
Protein
7gr
Salt
0.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
For the roulade
- 150g dark chocolate (70% cocoa solids)
- 5 large eggs, separated
- 150g caster sugar
- a sprinkle of cocoa powder, for dusting
For the filling
- 200ml double cream
- 2 tbsp sweetened chestnut purée
- 1 x 400g jar morello cherry compote, drained
To decorate
- about 6 cherries
- 1 sheet of edible gold leaf
Step by step
Get ahead
The roulade can be chilled for a few hours, then decorate before serving. Or you can freeze the roulade up to 4 weeks ahead – once removed from the oven, leave in the tin, cover with a large sheet of baking paper and top with a damp tea towel. Leave to cool completely, then wrap the whole tin with 2 layers of clingfilm, freeze until solid (if you need the tin you can remove it at this stage, wrap again and freeze). Defrost thoroughly, then turn out onto the cocoa-dusted paper and continue with the recipe.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Set aside.
- Meanwhile, lightly grease a 30cm x 23cm Swiss roll tin and line with baking paper. Heat the oven to 160°C, fan 140°C, gas 3.
- In a large bowl, whisk the egg yolks and sugar together for 3-4 minutes until pale and creamy. In a separate bowl, using clean whisks, whisk the egg whites to stiff peaks. Whisk the cooled chocolate into the egg yolk mix, then fold in the egg whites in stages until combined. Spread evenly in the tin.
- Bake for 20-25 minutes. If freezing at this point, see the freeze ahead tip above. If making straight away, lay a large piece of baking paper on a clean kitchen surface, dust with cocoa, then turn the tin upside down in one swift movement. Remove the tin, cover with a sheet of baking paper, then cover with a clean damp tea towel (rinsed in cold water). Leave to cool.
- When ready to serve, assemble the roulade. Remove the covering tea towel and baking paper and peel away the base paper.
- Whisk the cream until thick, then whisk in the chestnut purée to the soft peak stage. Spread over the roulade, leaving a 2cm border all the way around, then spoon over the cherry compote. Roll up as tightly as you can, using the baking paper underneath to help.
- Transfer to a plate or board, decorate with cherries and gold leaf and serve.
