Chocolate Cherry Roulade

For the roulade
5 eggs
100g caster sugar, plus extra to sprinkle
60g plain flour
40g cocoa powder
Finely grated rind of 1 orange
Icing sugar for dusting.

For the filling
250ml cream
2 tbsp icing sugar
1 500g jar or tin of black cherries
3 tbsp cherry brandy or kirsch (optional)
8 fresh cherries to decorate
Mint leaves to garnish.
^{*Allergens highlighted in bold.}

MUM Mixer.

1. Line a Swiss roll tin with parchment paper. Place the eggs and sugar together in the bowl of the MUM mixer with the whisk attached. Whisk on the highest speed for 5 minutes until thick and mousse like. Remove the bowl from the mixer.

2. Sift over the flour and cocoa and fold in with the grated orange rind. Spread in the tin. Bake for 10-12 minutes. Remove from the oven and turn out onto parchment paper sprinkled with caster sugar. Cool a little, and then roll up from the long side, using the paper to help. Allow to cool completely.

3. To make the filling. Place the cream and icing sugar in the bowl of the MUM mixer with the beating whisk attached. Whisk until soft peaks form.

4. Drain the cherries saving the syrup. Unroll the roulade. Mix together 3 tbsp of the cherry syrup and cherry brandy or Kirsch if using. Brush the roulade with the syrup mixture. Spread over the whipped cream and drained cherries. Roll up and sprinkle with icing sugar. Transfer to a serving plate, join side down.

5. Decorate with sifted icing sugar, fresh cherries and some mint leaves.

Note: This roulade can be baked using Hotair Eco. For correct shelf levels and more information please see your instruction manual.

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