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Chocolate fudge and cherry sponge roll
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Infuse cherry liqueur with holiday spirit for a merry cocktail treat.
Ingredients:
  • 3 eggs
  • 55g (1/4 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 20.00 gm cocoa powder
  • 20.00 ml Cointreau liqueur
  • 1 x 250g ctn mascarpone
  • 200g (1 cup) drained canned pitted black cherries
  • Cocoa powder, extra, to dust
  • 1 x 200g pkt good-quality dark chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream
  • 32.00 gm brown sugar
Instructions:
  • Preheat your oven to 200°C while you line a 20 x 30cm Swiss roll pan with non-stick baking paper.
  • Start by using an electric beater to mix the eggs and caster sugar in a bowl until they become thick and pale, creating a ribbon trail when the beaters are lifted. Then, sift the flour and cocoa over the egg mixture and gently fold it together using a large metal spoon until just combined. Next, spoon the mixture into the prepared pan and smooth the surface. Finally, bake in the oven for 10 minutes or until a skewer inserted into the center comes out clean.
  • Turn the cake onto a clean tea towel, remove the baking paper, and roll it up firmly using the towel as a guide. Wrap the cake in the tea towel, place it seam-side down on a tray, and let it cool completely for 30 minutes.
  • In a saucepan over medium heat, stir together the chocolate, cream, and brown sugar for 5 minutes until the chocolate is melted and the mixture is smooth. Let it cool for 30 minutes before using.
  • Unroll the cake and generously brush with Cointreau for a burst of flavor. Evenly spread the luscious mascarpone all over the cake. Drizzle half of the decadent chocolate sauce on top of the mascarpone and sprinkle with delightful cherries. Roll up the cake tightly to seal in the delicious filling. Cover with plastic wrap, place in the fridge, seam-side down, for 1 hour to set and reach the perfect chill.
  • Transfer cake to a serving platter and sprinkle with additional cocoa powder. Warm the leftover chocolate sauce on low heat for 2-3 minutes until heated through. Drizzle the cake with the warm chocolate sauce and cut into slices before serving.

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