Chocolate Sponge Roll with Fresh Cherries recipe, brought to you by MiNDFOOD.
1 egg yolk
1/2 cup caster sugar
2 tsp vanilla extract
1/2 cup self-raising flour
2 tbsp cocoa
2 tbsp hot water
1/3 cup caster sugar, extra
250g fresh cherries
3/4 cup pure cream
200g dark chocolate, broken into pieces
3/4 cup pure cream, extra
Preheat oven to 180˚C. Line a Swiss roll 32cm x 26cm tin with baking paper. Sift flour and cocoa onto a sheet of baking paper. Using an electric beater, beat eggs, egg yolk, sugar and vanilla for 8 minutes or until thick and creamy. Gently fold flour and cocoa into egg mixture. Add hot water and gently stir into mixture. Do not over-stir as this will deflate sponge mixture.
Pour mixture into prepared pan. Bake for 12 minutes or until sponge springs back when lightly touched. Lay a clean tea towel onto a flat surface. Top with a sheet of baking paper. Sprinkle extra sugar onto baking paper. Turn sponge onto caster sugar. Gently peel baking paper from sponge. Roll sponge from long side to long side, using tea towel as a guide. Place on a wire rack and cool.
Pitt cherries and halve, reserving 6-8 for decorating sponge roll. Using an electric hand beater, beat cream until soft peaks form. Unroll cold sponge. Spread cream onto cake. Top with halved cherries. Roll sponge from long edge to long edge and place onto a serving platter.
Place chocolate and cream into a heatproof bowl and place over a saucepan of simmering water, taking care that base of bowl does not touch water. Stir until smooth. Set aside to cool slightly. Spoon chocolate sauce over sponge roll. Decorate with reserved cherries. Serve with a jug of chocolate sauce on the side.