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Nutrition: per serving

  • kcal570
  • fat37g
  • saturates19g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein9g
  • salt0.45g
    low
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Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.

  • step 2

    Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.

  • step 3

    Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.

  • step 4

    Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

Recipe from Good Food magazine, July 2008

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Comments, questions and tips (6)

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Overall rating

A star rating of 4 out of 5.5 ratings

rebekahannkerley

A star rating of 5 out of 5.

Some ginger kid in my class made these and they were INCREDIBLE! TRULY, HE IS SO TALENTED!

jhummell

A star rating of 5 out of 5.

These looked and tasted great!!

andiet

Oops forget to rate.

andiet

A star rating of 4 out of 5.

Made this and they were really good. Unfortunately I didn't have a 30x35 swiss roll tin, mine was smaller, which meant that the sponge was a little thicker and I didn't get 6 cakes, but that really didn't matter as it was only for 2 of us (Greedy!). Ended up using a little more kirsch on the…

zetallgerman

A star rating of 4 out of 5.

I baked these as chocolate muffins (don't have a Swiss roll tin) and mixed some cherries in with the dough (needed 20min of baking). Once cooled, drizzled them with Kirschschnapps, piped cream on top, added a few more cherries and grated dark chocolate. Great recipe! And definitely much easier to do…

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