This recipe is perfect for the lead up to Christmas and for the Christmas feast itself. It makes a great alternative to the richness of Christmas pudding and mince pies but still has the seasonal ingredients of cinnamon and cranberries.
150g plain chocolate
3 tbsp water
4 large eggs, separated
2 small bramley apples
1 tbsp ground cinnamon
200ml double cream
1.Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt.
2.In a bowl whisk together the egg yolks and sugar until creamy and thick. Then whisk in the warm melted chocolate.
3.In a clean grease free bowl whisk the egg whites until stiff and then fold into the egg yolk mixture.
4.Pour the mixture into a greased and lined swiss roll tin 20 x 30cm (8 x 12 inch).
5.Bake in the oven; electric 180C, fan 160C, or gas mark 4 for 25-30 minutes until evenly risen and firm to the touch. Then remove from the oven.
6.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).
7.Peel and slice the bramley apples and place in a saucepan with the cranberries, cook until softened. Stir in the sugar and the ground cinnamon. Leave to cool.
8.Whip the double cream until firm and then stir in the apple mixture.
9.Turn the roulade onto a piece of greaseproof paper lightly sprinkled with sugar. Carefully remove the lining paper.
10.Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store in the fridge until required.