Line a 25cm x 30cm baking tray with greaseproof paper
Using an electric mixer, whisk the egg whites to stiff peaks
Gradually whisk in the icing sugar, then, very carefully whisk in the egg yolks ensuring the mixture is light and fluffy
Sift the flour and cocoa powder together and fold into the egg mixture using a metal spoon
Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch
Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and while it’s still hot and soft turn the sponge out on to the paper
Peel off and discard the baked piece of greaseproof paper
With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevents the sponge from cracking)
Leave to cool.
FILLING: In a separate bowl, whisk the cream to soft peaks
To assemble, unroll the sponge so it is flat and remove the paper
Spread all over with the cherry fruit filling followed by the cream
Re-roll and pop into the fridge. Meanwhile, make your CHOCOLATE FUDGE ICING
Melt the the Food Thoughts 70% Dark Cacao Chocolate Melts in a heatproof bowl in a microwave in 30 second increments or over a pan of gently simmering water
Whisk in softened butter, icing sugar and Cocoa Powder
Pipe the Fudge Icing from one end to the other (like stripes) then use a fork to create the bark effect. You can use a whole Cacao Chocolate disc on each end (as shown) and gauge with a skewer, or similar, to create a ring effect.
Decorate with Food Thoughts Natural Cacao Nibs and freeze-dried raspberries.