Ingredients
Equipment
Method
Cherry Compote
- Into a mixing bowl, whisk together sugar and pectin until all the pectin is dispersed and clump free.
- Into a saucepan on a medium heat add in the frozen cherry, stirring occasionally allowing the natural juice to release and come to a boil.When at a boil, while stirring add in the sugar-pectin mix and stir until the sugar completely dissolves. Bring back to a boil and boil for 2 minutes.Turn of the heat, stir in the lemon juice and decant into a container and surface wrap with cling film (plastic wrap), cover with a lid and into the fridge for at least 3 hours to set.
Chocolate Ganache
- Into a clean saucepan bring whipping cream to a boil.
- Pour the hot cream over the chocolate and let it sit for 30 seconds.With a spatula mix until all the chocolate has melted and you have a smooth and silky liquid ganache.Decant into a container, surface wrap with cling film and cover with a lid. Leave to set at room temperature for a few hours minimum.
Chocolate Genoise
- Preheat the oven to 160℃ (320℉) and line a 40x30cm baking tray with a silicon mat
- Into a mixing bowl, sift flour and cocoa powder to remove any clumps and set aside.
- Next make a cold sabayon, crack the eggs into a bowl add the sugar and with an electric whisk, whisk starting on a low speed gradually increasing to high until the eggs have approximately tripled in volume, have become light and pale and have a thick consistency. This will take around 5-10 minutes.
- In ⅓ increments gently fold in the dry ingredients until it has a been combined. Be careful not to knock out the air from the sabayon.
- Pour the mixture into the baking tray and with a palette knife spread evenly. Place the tray into the oven and bake for 9-12 minutes.
- Once baked, leave to cool 5-10 minutes until the point it is still warm but can be handled with your bare hands. Turn the sponge out on to a piece of greaseproof paper and peel bake the silicon mat. Cover with another piece of greaseproof paper and gently roll into the shape of a roulade and set aside to cool completely. Approximately 30-45minutes.
Vanilla Chantilly
- Into a mixing bowl add whipping cream and icing sugar. Split and scrape seed of a vanilla pod and add to the cream. Whisk the cream on a medium to high speed until the cream has reached medium peaks.
Assembly
- Into separate piping bags fill the vanilla Chantilly and cherry compote.
- Unravel the sponge remove the top piece of baking paper but leave it resting on the bottom piece. Pipe the Chantilly in a zig zag motion across the surface of the sponge leaving about an inch gap around the edges. Using a palette knife, spread the Chantilly cream in an even layer across the entire surface of the sponge, ensuring a smooth finish right to the edges.
- Repeat the process with the cherry compote, ensuring you do not press the fruit into the Chantilly, but rather allow it to sit delicately upon the surface to maintain the distinct, layered contrast between the cream and the cherries.
- Starting with the edge closest to you, use the parchment paper to lift and guide the sponge into a tight, even spiral. Once rolled, place a long ruler against the base of the cylinder, while holding the bottom layer of paper, push the ruler firmly inward to 'tuck' and tension the roll.
- Set the roulade into the freezer overnight.
Decoration
- Remove the roulade from the freezer and, using a sharp knife, trim the ends to reveal the clean, spiralled interior. Collect a small amount of ganache on the tip of your palette knife and spread it across the surface, working your way around the cylinder. By applying the ganache in short, overlapping strokes, you will create a rustic, textured finish that beautifully mimics the appearance of natural tree bark.
- Leave in the fridge to defrost until you are ready to serve but for a minumum of 2 hours.