Black Forest Chocolate Roll

Preheat oven to 200°c/180°c fan forced. grease and line a 31 x 26cm swiss roll pan.

Beat egg yolks, sugar and flour until thick and creamy; fold in plaistowe premium dark chocolate. beat egg whites until firm peaks form; gently fold into chocolate mixture.

Pour mixture into prepared pan; bake 15 minutes or until skewer comes out clean when tested. remove from oven, cover with baking paper then a damp tea towel and refrigerate for 20 minutes.

Place cream, vanilla and extra plaistowe premium dark chocolate in a medium bowl; beat until thick. fold in cherries.

Turn cake out onto the sheet of baking paper. spread cream over cake; roll up cake from short end, using the baking paper to assist. transfer to a serving plate and refrigerate for 20 minutes before dusting with icing sugar and baking cocoa to serve.