Chocolate, Cherry and Chestnut Roulade Recipe | olivemagazine

Ingredients

• sunflower oil for the tin
• 175g 70% dark chocolate (we used Lindt cooking chocolate) broken into squares
• 6 eggs
• 175g golden caster sugar
• 2 tbsp cocoa powder
• icing sugar for dusting
• 400g black cherries (fresh or frozen) pitted and chopped
• 125g golden caster sugar
• 1 1⁄2 tbsp cornflour
• 1 lemon juiced
• 1 tsp vanilla bean paste
• 40g golden caster sugar
• 1-2 tbsp amaretto (optional)
• 200ml double cream
• 100g chestnut purée (we used Merchant Gourmet)
• 8 maraschino cherries
• 8 marron glacé chopped
• 50g dark chocolate chilled