Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate Roulade with Kirsch-Soaked Cherries

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate Roulade with Kirsch-Soaked Cherries

    Impress your guests with this simple-to-make roulade. The cherries are from our Christmas range of fruits in alcohol, a perfect treat at this time of year.

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8


    • 150g Waitrose Belgian Plain Chocolate, broken into squares
    • 4 large Columbian Blacktail eggs, separated
    • 100g caster sugar
    • 50g self-raising flour, sifted
    • 465g jar Garden of England Black Cherries with Luxardo Kirsch
    • 284ml pot whipping cream


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a Swiss roll tin measuring approx 32.5cm x 23cm with baking parchment.
    2. Make a small diagonal snip in each of the corners to give a snug fit.
    3. Melt 100g of the chocolate in a heatproof bowl over a pan of barely simmering water. Place the egg yolks and sugar in a large bowl. Whisk until pale and creamy. Stir in the chocolate and sifted flour. Using a clean whisk, beat the egg whites in a clean, dry bowl, until stiff peaks form. Using a metal spoon, carefully and gradually fold the whites into the chocolate mixture, until well combined. Tip into the prepared tin and shake to level it. Place in the oven for 15-20 minutes, until the sponge is slightly risen and just firm to the touch.
    4. Place a sheet of baking parchment on your work surface and carefully invert the cake onto the paper. Remove the paper from the base of the roulade and discard. Roll up in the fresh paper from the short end and cool completely until ready to fill and serve.
    5. Drain the cherries in a sieve over a bowl. Whip the cream until just starting to thicken, then fold in the cherries. Unroll the roulade, discard the paper and spread the cherry-cream carefully over the surface, leaving a 2cm gap all the way around the edge. Re-roll the roulade (don't worry if it cracks a little).
    6. To decorate, melt the remaining chocolate , then drizzle over the roulade. Lightly dust with icing sugar and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Use the remaining kirsch from the cherries to make a cocktail by mixing it with lemonade or soda.

    Drinks recommendation

    A tangy Madeira such as Blandy's Duke of Clarence Rich Madeira will be wonderful with the roulade.


    Average user rating

    4 stars