Black Cherry and Chocolate Roulade

Start by sifting the plain flour and cocoa powder together.

Whisk together the 3 eggs and caster sugar until light, mousse like and when the whisks are taken from the mixture they leave a trail for a number of seconds.

Add half of the flour, sifting a second time – then the coffee and vanilla.  Fold together slowly and carefully to ensure as much of the air is retained as possible.

Fold in the second half of the flour and when all is well combined transfer to the prepared tin.

Use the back of a spoon or an angled palette knife to even the mixture and push to the sides and corners of the tin.  This mixture will not find its own level in the oven.

Bake for just 8 minutes then check to make sure your sponge has risen slightly and is springy to the touch.

Take from the oven and place the tin on a cooling rack.   Leave for a few minutes but whilst still warm it must be removed from the tin.

Sprinkle over the surface the caster sugar and cocoa mix then place a clean piece of paper over and a second cooling rack then flip the whole lot over so that the original cooling rack is on the top.  Remove the original rack, the tin and the baking paper.  Using the new piece of paper as an aid roll up the warm sponge and paper and leave rolled up until completely cool.

To prepare the filling whisk the double cream with the icing sugar  until soft peaks are formed.  Set aside.

Mix the black cherry jam, amaretto and almond extract together.

Stone the fresh cherries then holding the stalks, dip into the melted white chocolate and leave to set on a piece of baking parchment.

When ready to assemble – unroll the roulade, spread over the jam, cover then with the whipped cream and carefully re-roll.  Trim the ends to neaten the roulade, transfer to a presentation plate then decorate with a dusting of sugar/cocoa mix, a drizzle of white chocolate and the dipped cherries.