Description
Serves 4
Ingredients
Scale
For Chocolate Sponge –
- 35g Self-Raising Flour
- 20g Cocoa Powder
- 2 Free Range Large Eggs
- 50g Caster Sugar
- 80g Morello Cherry Jam
For Cherry Compote –
- 500g Dark Sweet Cherries, fresh or frozen, pitted
- 25g Caster Sugar
- 1 tbsp Cornflour
- Few Drops of Almond Extract
For Chocolate Crème Pâtissière –
- 100 ml Whole Milk
- 50ml Double Cream
- 1 Large Free Range Egg Yolk
- 1 tbsp Cornflour
- 25g Dark Chocolate
For Decorating –
- 100ml Double Cream, lightly whipped
- 50g Dark Chocolate, cut into shavings
Instructions
- Oven to 190C, line with parchment a shallow tin 15cmx 23cm. Set aside.
- For the sponge. Whisk the egg and sugar with a hand whisk for 5 minutes (set a timer!) until thick and creamy. Sift the flour and cocoa powder over the egg mixture, fold in the flour/cocoa gently until evenly mixed. Pour into the tin and gently shake to level. Bake for 15 minutes until firm to touch.
- Meanwhile, lay a piece of parchment on a clean tea towel. When the sponge is cooked turn it out on to the prepared paper, removing the paper from the tin. Using the new parchment and towel, roll up the sponge, starting on one of the short sides tightly. Leave wrapped up in the towel to cool completely and set aside.
- When completely cooled, gently unroll and spread the jam over the sponge and reroll up. Wrap tightly in cling film and place into the freezer until ready to assemble as will help to slice the sponge neatly.
- For the cherry compote. In a large saucepan, add the cherries and sugar, turn the heat to medium and cook gently for about 10 minutes. Stirring frequently. Spoon some of the cooking juices into a ramekin and mix with the cornflour into a paste, add back to the saucepan, lower the heat. Cook the compote until the juices have thickened. Stir in the almond essence. Transfer to a bowl and cool at room temperature, then transfer to the fridge until assembly.
- For the crème pâtissière – In a saucepan, pour in the milk and double cream, heat until simmering, then remove from the heat. Meanwhile, whisk the egg yolk with the sugar and cornflour until smooth. Pour over the milk mixture and whisk together, before pouring back into the saucepan. Over low heat, cook the mixture until it thickens to a thick custard consistency. Remove from the heat and add in the dark chocolate, stir until the chocolate has melted in completely. Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool before transferring it to the fridge.
- To assemble. Whip the cream to soft peaks and transfer to a piping bag. Slice the sponge roll in 1cm slices, arrange around each glass and one slice in the bottom. Tuck the slices in, making sure the swirls are visible. Fill the middle of the sponge ring with the cherry compote to the top of the sponge edge. Spoon over the cooled crème pâtissière, spread to an even layer. Pipe small cream dots over the crème pâtissière, you can make them bigger cream dots if you like more cream. Scatter over the chocolate shavings. Carefully cover and chill until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert, Chocolate
- Method: Baking
- Cuisine: British, German