Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the chopped glacé cherries for the filling aside to soak in 2 tablespoons amaretto. Grease and line a 25cm x 35cm Swiss roll tin. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then set aside to cool slightly.
2. Meanwhile, using an electric hand whisk, beat the egg yolks with the sugar in a large bowl for 3-4 minutes until pale. In another bowl and using clean whisks, whisk the egg whites to soft peaks.
3. Mix the cooled melted chocolate into the yolk mixture, with a pinch of salt and 1⁄2 tablespoon of amaretto. Add the egg whites, mixing in a spoonful at first to loosen the mix, then fold in the rest in 3 batches.
4. Pour the mixture into the lined tin, tilting the tray so that the mixture reaches the edges. Bake for 15 minutes until set and lightly springy. Leave to cool in the tin.
5. Reserve a few Florentines to decorate, then chop the remainder quite small. Drain the amaretto from the soaked cherries into a mixing bowl. Add the icing sugar and cream and whip to soft peaks. Fold in the chopped amaretto- soaked cherries and Florentines.
6. Turn the roulade out onto cocoa- dusted baking paper. Peel away the lining paper. Use a small sharp knife to gently score an indentation 1cm in from one of the shorter sides (don’t cut all the way through). Spread the Florentine cream over the roulade and roll it up from the marked end. Transfer to a plate.
7. Melt the 50g chocolate as before and drizzle over the roulade. Roughly chop the reserved Florentines and sprinkle these and the extra cherries on top.