Dark Chocolate and Cherry Gin Roulade Recipe
This sophisticated roulade pairs an intense dark cocoa sponge with the botanical notes of premium cherry-infused gin. Swirled with luscious whipped cream and tart macerated cherries, it is a show-stopping dessert that balances rich chocolate with a boozy, fruity kick.
- Prep
- 30 min
- Bake
- 15 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Place the halved cherries in a bowl and pour over the cherry gin. Let them macerate for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a 33cm x 23cm Swiss roll tin with non-stick baking paper.
In a large bowl, whisk the egg yolks and caster sugar together for about 5 minutes until the mixture is pale, thick, and leaves a trail.
Sift the cocoa powder over the yolk mixture and gently fold it in using a large metal spoon.
In a separate clean bowl, whisk the egg whites to stiff peaks. Fold a spoonful of the whites into the chocolate mixture to loosen it, then gently fold in the remaining whites.
Pour the batter into the prepared tin and level the surface. Bake for 12–15 minutes until the sponge is firm to the touch.
Lay a sheet of baking paper on a flat surface and dust lightly with icing sugar. Turn the hot sponge out onto the paper and peel off the lining paper. Roll the sponge up tightly from the short end with the new paper inside, then leave to cool completely.
Whip the double cream and icing sugar together until soft peaks form. Gently fold in 1 tablespoon of the gin liquid from the macerated cherries.
Carefully unroll the cooled sponge. Spread the gin-infused cream over the surface, leaving a small border at the edges. Drain the cherries and scatter them over the cream.
Re-roll the sponge tightly, using the paper to help you. Transfer to a serving plate, dust with more icing sugar, and top with dark chocolate shavings.
Notes from the kitchen
To prevent cracking, make sure to roll the sponge while it is still warm from the oven.
Use a high-percentage cocoa powder (at least 70%) for the deepest chocolate flavor.
If you don't have cherry gin, use regular dry gin mixed with a teaspoon of cherry syrup or maraschino liqueur.
For the cleanest slices, use a warm serrated knife and wipe it between each cut.
