Cherry & Chocolate Roulade

Serves 8

400g pitted black cherries in syrup, drained
3tbsp Brandy
5 eggs, separated
100g caster sugar
150g plain chocolate, melted
3tbsp water
300ml double cream
icing sugar and cocoa powder, to dust

Preheat oven to 180, gas mark 4.  Lightly oil a swiss roll tin and line with baking parchment.
Mix the cherries and brandy together in a small bowl and set aside.
Whisk the egg yolks and sugar together until creamy.  Stir in the chocolate and water.
Whisk the egg whites in a clean bowl, until soft peaks form.  Stir a large spoonful of egg whites into the chocolate mixture to loosen it, then fold in the remainder.  Spoon into the prepared tin and level the surface.
Bake for 25-30 mins or until firm to the touch.  Place a damp tea towel on the work surface and cover with a sheet of baking parchment.
Turn out the roulade, face down, onto the parchment and peel away the lining paper.  Next, cover with a damp tea towel and leave to cool on a wire rack.
Whip the cream until soft peaks form.  Spread the cream over the roulade and scatter over the soaked cherries.  Roll up the roulade, starting from a short end, using the paper to help.
Dust with icing sugar and cocoa powder and serve in slices.