Chocolate cherry roulade with miso caramel recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 23 x 33cm Swiss roll tin with baking paper. Sift the flour and cocoa powder together; set aside.
2. Beat the eggs and sugar in a mixing bowl for 3-5 mins with an electric whisk until pale, thick and doubled in size. Gently fold in the flour and cocoa to combine.
3. Transfer the mix to the tin and spread to the corners. Bake for 8-10 mins until puffed up and springy to touch.
4. Meanwhile, put a piece of baking paper a little larger than the tin on a work surface and scatter with the extra 1 tbsp sugar. When the sponge is cooked, invert onto the sugar-coated paper. Lift off the tin and peel away the top layer of paper. Score a line 1.5cm from one of the shorter edges, then starting from the scored edge, use the paper to roll the sponge into a spiral with the paper running through it. Leave to cool completely.
5. Meanwhile, make the compote. Put the frozen cherries, lemon juice, sugar and 1 tbsp water in a saucepan and bring to the boil. Reduce the heat to low and simmer for 15-20 mins, stirring frequently, until thickened and the liquid is glossy. Set aside to cool to room temperature.
6. For the miso caramel, put the sugar in a heavy-based saucepan, stir in 3 tbsp water. Place over a medium heat, swirling not stirring, until the sugar has dissolved. Increase the heat to high and bubble for 4-5 mins until golden in colour. Remove from the heat, whisk in the butter. Once incorporated, slowly pour in the cream, whisking continuously, then whisk in the miso paste. Set aside to cool completely.
7. Unroll the sponge. Drizzle half the caramel over the sponge in a zigzag pattern to cover the base in thin strands (leaving the scored edge clear). Whip 350ml whipping cream to medium peaks; spoon on top of the miso caramel and spread out with the back of a spoon. Spoon over the compote and spread out using the back of the spoon. Starting from the scored edge, use the paper to roll the sponge up around the filling. Lift onto a board or serving platter. Chill for at least 30 mins.
8. Meanwhile, make the bark. Cover a chopping board with baking paper. Melt the dark chocolate in a heatproof bowl over (but not touching) a pan of simmering water. Spoon over the baking paper, then spread to a thin layer. Scatter over the white chocolate stars and dried cherries. Chill until set, then break into shards.
9. Whip the remaining cream to soft peaks. Dollop on top of the roulade, drizzle over the remaining miso caramel, then decorate with fresh cherries and the bark. Spray with the gold glitter spray, if using. Keep, covered, for up to 3 days in the fridge.

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We recommend this recipe for a special occasion or treat, as part of a balanced diet.