St. Ewe's Dreamy Chocolate Roulade

1. - Step 1Preheat the oven to 180°C and lightly grease and line a flat Swiss roll tin (29cm x 18cm)

Begin by making the chocolate mousse filling…

1. - Step 1Break the chocolate into small pieces and add them to a heatproof bowl with 2 tbsp of water. Place the bowl over a pan of barely simmering water until the chocolate has melted. Remove from the heat and stir until you have a smooth, shiny mix. Leave to one side until cool.
2. - Step 2Beat your egg yolks lightly and then pour into the now-cooled chocolate mixture.
3. - Step 3Separate 2 eggs. Whisk the whites until they form stiff peaks, and then fold into the chocolate mixture. If you need to loosen the chocolate mixture add a spoon of egg white before folding in the rest. Cover with cling film and pop in the fridge to set.

Sponge time!

1. - Step 1Separate your remaining 6 eggs.
2. - Step 2Take a large mixing bowl and whisk your egg yolks until they start to thicken, then add the caster sugar and gently whisk until the sugar has been combined. Take care not to let the mixture get too thick, it should resemble a custard consistency.
3. - Step 3Add the cocoa powder and mix until smooth.
4. - Step 4Take another large, clean mixing bowl and whisk your egg whites until they reach a beautiful soft peak stage. Fold these gently into the chocolate mixture and once incorporated, pour into the prepared tin.
5. - Step 5Pop in the pre-heated oven and bake for around 20 minutes until the cake is fluffy and a skewer comes out clean.
6. - Step 6Leave in the tin to cool completely and don’t be alarmed if it shrinks, this is very normal!

We’re rolling, rolling, rolling!

1. - Step 1Take some parchment paper, lay it on the counter and dust it with icing sugar.
2. - Step 2Turn the cake out on top and peel the baking parchment away from the bottom of the cake, which should now be facing upwards.
3. - Step 3Spread the chocolate mousse filling over the cake, followed by the morello cherry jam and finally the whipped cream. If you are using the boozy cherries, sprinkle them over at this stage.
4. - Step 4Take the corners of the parchment paper and start rolling away from you tightly. Keep rolling until you get to the end and slip the roulade onto your chosen serving dish. Refrigerate until needed, decorate and serve!