Black Forest Roulade

Melt the chocolate and water together either in a microwave or in a pan. If using a pan, keep an eye on it and as soon as the chocolate is becoming soft, take off the heat and keep stirring until it has thoroughly melted. In each case the important thing is not to let the chocolate burn. Leave to one side.

Separate the eggs and beat the yolks with all but 1 tbsp. of the caster sugar until pale and mousse like. Fold in the melted chocolate.

Whisk the egg whites with a pinch of salt until stiff peak stage then whisk in the remaining tbsp. caster sugar. Using a large metal spoon, loosen the chocolate mixture with a little of the egg white. Fold in the remaining whites and spread the mixture onto the baking parchment in the tin.

Bake in the oven for 15 minutes, until the top is well risen and just set.

Place the tin on a wire rack to cool and cover with a slightly damp tea cloth (this helps prevent cracking).

Whilst it is cooling lightly whip the cream.

When ready, place a piece of parchment paper onto the work surface and cover with icing sugar. Turn the cake out and peel off the parchment.

Spoon over the black cherry pie filling, spreading it with a palette knife.

Spread the cream evenly over the filling and roll up like a Swiss roll, with the help of the paper as you do so. Neaten the edges.

For the ganache, melt together the chocolate and double cream, mix well then cool slightly. Spread over the roulade, reserving a little to use when serving. Transfer to a serving plate.

Tip: When serving, spread a spoonful of the ganache on each plate to anchor the cake.

Variation:

Chocolate and Orange Roulade: add 1 tsp. orange zest to the water when melting the chocolate and for the filling, beat 200 ml. (7 fl. oz.) double cream with 1 tbsp. Grand Marnier or Curacao. Omit the black cherry pie filling.