1. Lightly grease a swiss roll tin, 30cm x 20cm, cover with non-stick baking parchment.

2. Melt the chocolate slowly in a bowl over a pan of hot water.

3. Allow to cool slightly.

4. Combine the egg yolks and sugar in a bowl and whisk with an electric whisk on high speed until light and creamy.

5. Add the cooled chocolate and stir to blend evenly.

6. In a separate bowl, whisk the egg whites until stiff but not dry.

7. Carefully fold into chocolate mixture.

8. Pour into prepared tin and gently level surface.

9. Bake in a preheated oven 180°C for 20 minutes or until firm to the touch.

10. Remove from oven. Place a clean dry tea towel on the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place for 7-8 hours or overnight.

11. Remove tea towels and turn out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar.

12. Peel the lining paper from the cake.

13. Melt the filling chocolate slowly in a bowl over a pan of hot water, stirring occasionally. Cool slightly.

14. Whip the cream and Major Cherry Fruit Base until it just holds its shape, fold in kirsch.

15. Spread the melted chocolate over the cake and then spread the whipped cream evenly on top.

16. Scatter with cherries.

17. Roll up the cake from the long edge, using the parchment paper to help lift and roll forward.

18. Trim off the ends.

19. Dust the roulade with more sifted icing sugar and serve.