Dark Chocolate & Morello Cherry Roulade

Heat the oven to 180°C/160°C fan/gas 4. Grease a Swiss-roll tin and line it with baking paper.

Melt 200g of the dark chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Stir until smooth, then leave to cool slightly.

Whisk four egg yolks with 100g of the caster sugar until thick and pale. Sift in the cocoa powder and fold through, then mix in the melted chocolate.

In a clean bowl, whisk the four egg whites to soft peaks. Fold one spoonful into the chocolate mixture to loosen it, then gently fold in the rest without knocking out the air.

Spread the batter in the tin and bake for 18–20 minutes, until risen and springy. Cool briefly, then turn out onto cocoa-dusted baking paper and peel away the lining paper.

For the filling, melt the remaining dark chocolate as before and let it cool. Whisk the remaining egg yolks with the remaining sugar, fold in the chocolate, then gently fold through half of the whipped cream. Chill until spreadable.

Drain the cherries, reserving 1 tablespoon of the cherry brandy. Brush the roulade with the remaining brandy, spread over the chocolate filling, then add the remaining whipped cream and scatter over the cherries.

Use the baking paper to roll the sponge tightly from one long edge. Melt the final 100g dark chocolate, spread it thinly on a cold plate and chill until firm; scrape it into curls.

Warm the Morello cherry jam with the reserved brandy. Spoon it over the roulade, decorate with the chocolate curls and dust lightly with cocoa before serving.