Chocolatey cherry roll

Serves 8



  • 2,5 dl double cream
  • 100 g dark chocolate
  • 1 tsp vanilla sugar
  • 400g (frozen) pitted cherries
  • 1,5 dl jam sugar 
  • 0,5 dl dark rum


  • 100 g dark chocolate
  • 1 dl double cream
Combine cherries, sugar and rum in a pot and heat for about 10 minutes until the liquid turns syrupy. Cool completely.
Whip room temperature eggs with sugar into stiff peaks. This can take 5-7 minutes. In a separate bowl mix flour, cocoa and baking powder and carefully fold into the eggs. Pour the batter onto a baking sheet (30x42cm) covered with parchment paper and bake at 200 degrees Celsius for 10 minutes.
Whip double cream with vanilla sugar. Grate the chocolate or blitz it in a food processor and mix with the cream.
Tip the cooled sponge onto a piece of greaseproof paper on the work surface and remove the parchment from the bottom. Cover the sponge with cherries and drizzle with the liquid that form while boiling the. Evenly distribute the whipped cream mixture on top and roll up the sponge. Chill overnight.
Before serving blitz the chocolate reserved for the glaze in a food processor or chop finely. Bring double cream to a boil, add chocolate and mix until it melts. Spread the glaze on the cake and serve. If the glaze is too runny allow to cool slightly before decorating the cake.