Creator: Lesley Waters
Found on page 185
100 g (4 oz) caster sugar
50 g (2 oz) plain flour
25 g (1 oz) cocoa
300 ml (10 fl.oz) double cream (whipping cream)
4 tbs Kirsch
100 g (4 oz) good quality plain chocolate, melted
425 g tin (can) stoned black cherries, drained and juice reserved
Fresh mint sprigs and icing sugar, to decorate
Heat oven to 200°C (400°F). Whip together the eggs and sugar until pale and fluffy. Sift together the flour and cocoa and gently fold into the egg/sugar mixture with a metal tablespoon. Pour the batter into a lined Swiss roll tin (jelly roll tin) and bake for 8-10 minutes until risen and just firm to the touch. Cool in the tin for a few minutes and turn out onto a wire rack.
Whip the cream until thick enough to for soft peaks, then stir in half the Kirsch.
Melt the chocolate over a water-bath and spoon a tablespoon of it into a greaseproof paper piping bag (you can make one from rolled-up baking paper) and pipe swirls of chocolate onto a sheet of greaseproof paper. Place in the refrigerator to set.
Mix the remaining chocolate and Kirsch along with 2 tbs of cherry juice. Pour into a jug and keep warm.
Spread the cake with the whipped cream mixture. Spoon the cherries over the cream and then roll up the cake lengthways, peeling away the paper as you go. Transfer to a serving plate, decorate with the icing sugar, mint leaves and chocolate shapes and serve with the warm sauce.