This mouthwatering recipe for Black Forest Gateau Roulade has been created by Lisa Faulkner for Belvoir Fruit Farms. If you are looking for a dessert to impress this Christmas, look no further!
200g plain chocolate
4 large eggs, separated
175g caster sugar
caster sugar to dust
For the filling
90ml Belvoir Blueberry & Blackcurrant Cordial
300ml double cream
Preheat the oven to 180oC/Gas 4/Fan 165oC. Lightly oil a 33x23cm Swiss roll tin and line with baking parchment.
Break the chocolate into cubes and place in a small heatproof bowl. Melt over a pan of hot water, stirring until smooth. Remove from the heat. In a large bowl, beat together the yolks and sugar until pale and thick, add the melted chocolate and beat until incorporated.
In a separate bowl whisk the egg whites until they are stiff, but not dry. Stir a large spoonful into the chocolate mixture to loosen the mixture, then gently fold in the remainder. Pour in to the tin and bake for 15-20 minutes until just set.
Place a tea towel on your work surface, top with greaseproof paper and sprinkle with caster sugar. When ready, remove the sponge from the oven and top it upside down onto the paper and peel off the paper from the cake. Then using the tea towel to help, loosely roll up the roulade, from the short side with the greaseproof layer inside and leave to cool.
Meanwhile, put the fruit in a pan with the cordial and bring to a simmer and cook gently for 5 minutes until the fruit just starts to break down. Add the kirsch and leave to cool.
Whip the cream until it forms soft peaks. Gently unroll the sponge and spread all over with the cream. Strain the fruit to remove most of the juice and scatter over the cream then roll up the roulade very carefully. Dust with icing sugar and serve.