Jamie Oliver’s Black Forest Roll

Prep and Cook Time: 48 mins plus cooling.

Preheat the oven to 180°C. Snap the chocolate into a large heatproof bowl, add the butter and melt over a pan of gently simmering water, stirring regularly and making sure the water doesn’t touch the base of the bowl, then leave to cool slightly.

Separate the eggs, putting the yolks into the bowl of a free-standing mixer with the caster sugar, or into a large bowl if using an electric hand whisk. Whisk for 2 minutes, or until pale and fluffy, then stir in the melted chocolate.

Whisk the egg whites and a pinch of sea salt in a separate bowl until stiff, using the free-standing mixer or electric hand whisk. Working in batches, gently fold them into the chocolate mixture, then sift and fold in the cocoa.

Spread evenly across a 30cm x 40cm greaseproof-paper-lined baking tray. Bake for 15 minutes exactly – until just springy to the touch and gooey in the middle, then confidently turn out on to greaseproof paper dusted generously with cocoa and leave to cool completely

In a large bowl, whisk the cream and vanilla until soft peaks form, then sift and stir in the icing sugar.

Peel away the greaseproof the cake was baked on. Spread all over with the jam, then drizzle with kirsch juice from the cherry jar and spread over three quarters of the cream. Scatter over most of the hazelnuts with most of the cherries.

Tightly roll up the filled sponge lengthways, using the base greaseproof to help you (it will bust and crack a bit, but it’s all good).

To serve, decorate the roll with the remaining cream and cherries, shave over extra chocolate, if you like, sprinkle over the remaining hazelnuts and drizzle with 2 tablespoons of kirsch juice. I like to pop it in the fridge for 1 hour before serving, so it slices really nicely.

ENERGY 495kcal FAT 34.3g SAT FAT 19.5g PROTEIN 6.1g CARBS 42.5g SUGARS 37.5g SALT 01.g FIBRE 1.3g