Dark chocolate and cherry Arctic roll

Method

1. For the flourless chocolate sponge, heat the oven to 190ºC. Line a large, flat baking tray with baking parchment.

2. Whisk the yolks and sugar to make a sabayon (pale and volumised).

3. Sift the cocoa into the yolks and sugar. Add the chocolate. Whisk the egg whites until they form peaks.

4. Take a large spoon of the whites and mix into the chocolate base.

5. Fold the whisked egg whites into the other ingredients.

6. Pour onto the baking tray and bake for 6 minutes. Leave to cool.

7. For the cherry ice cream, first pit the cherries, blitz, then pass through a sieve. Bring the sugar and cream to a simmer and stir until the sugar has dissolved. Pour into the cherry purée.

8. Churn in an icecream maker or freeze in a bowl, stirring every half hour. (or you can freeze in ice cubes and then place in a food processor to blend into an ice cream).

9. To make the arctic roll, place a roll of clingfilm on a chopping board. Carefully turn the chocolate sponge onto the clingfilm. Place the icecream onto the clingfilm. Use the clingfilm to help roll the sponge and icecream into a log. Tie the clingfilm at the ends.

10. Place back in the freezer until needed.

11. To serve, cut into individual portions, dust with cocoa. Serve with fresh cherries.
    This recipe is from Emily Watkins of The Kingham Plough in the Cotswolds