Ingredients:

1 teaspoon sunflower oil, for oiling

6 ounces semisweet chocolate

2 to 3 tablespoons kirsch or cognac

5 eggs

1 cup superfine sugar

2 tablespoons confectioners’ sugar, sifted

 

Filling:

1½ cups heavy cream

1 tablespoon kirsch or cognac

12 ounces fresh black cherries, pitted, or 14 ounces canned sour cherries, drained and pitted

 

Directions:

Preheat the oven to 375 F. Lightly oil and line a jelly roll pan with nonstick parchment paper. Break the chocolate into small pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Add the kirsch and heat gently, stirring until the mixture is smooth. Remove from the pan and set aside.

 

Place the eggs and sugar in a large heatproof bowl and set over the saucepan of gently simmering water. Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surface. Remove from the heat and whisk in the cooled chocolate.

 

Spoon into the prepared jelly roll pan, the tap the pan lightly on a counter to smooth the top. Bake in the preheated oven for 20 minutes, or until the top feels firm to the touch. Remove from the oven and immediately invert onto a whole sheet of parchment paper that has been sprinkled with confectioners’ sugar. Lift off the pan and its lining paper, then roll up, encasing the new parchment paper in the roulade. Let stand until cooled.

 

For the filling, whip the cream until soft peaks form, then stir in the kirsch, reserving 1 to 2 tablespoons. Unroll the roulade and spread the cream over to within 1/4-inch of the edges. Scatter the cherries over the cream. Carefully roll up the roulade again and place on a serving platter. Serves 8-10