Wednesday, 14 November 2007


150g plain chocolate
3 tbsp water
4 large eggs, separated
100g Fruisana Fruit Sugar

For the filling;
2 small bramley apples
100g cranberries
50g Fruisana Fruit Sugar
½ tbsp ground cinnamon
200ml double cream
Chocolate leaves

Preheat the oven to 180°C(electric)/160°C(fan), 350°F, Gas Mark 4.

Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt.In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.

In a clean grease free bowl whisk the egg whites until stiff and then fold into the egg yolk mixture.

Pour the mixture into a greased and lined swiss roll tin 20 x 30cm (8 x 12 inch).

Bake in the oven for 25-30 minutes until evenly risen and firm to the touch. Then remove from the oven.

Leave to stand in the tin for 10 minutes then cover with a clean tea-towel and leave for 4 hours (to allow it to set and become pliable).

Peel and slice the bramley apples and place in a saucepan with the cranberries, cook until softened. Stir in the Fruisana and the ground cinnamon. Leave to cool.

Whip the double cream until firm and then stir in the apple mixture.

Turn the roulade onto a piece of greaseproof paper lightly sprinkled with Fruisana. Carefully remove the lining paper.

Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store in the fridge until required.

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