You will need


Preheat the oven to 180°C/350°F/gas 4 and 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). Allow to cool.

FILLING: In a separate bowl, whisk the cream to soft peaks. Combine the cherry filling with the liqueur (optional).

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 dark chocolate chips in a heatproof bowl in a microwave in 30 second increments or over a pan of gently simmering water.

Whisk in the 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 Chocolate Melts on each end (as shown) and gauge with a skewer, or similar, to create a ring effect.

Decorate with Food Thoughts Cacao Nibs or Chocolate Coated Nibs and freeze-dried raspberries.