• e-mail

Roast pheasant, chocolate roulade?and this sublime soup... a new 調書をとる／予約する features みごたえのある dishes from a １０年間 of MasterChef 支持する／優勝者s?

This?cherry and hazelnut chocolate roulade is 完全に packed with flavour from hazelnut liquer and maraschino cherries?

This flavour-packed take on a スイスの roll uses maraschino and Frangelico liqueurs to 追加する a 公式文書，認める of sophistication.

Serves 6

• 3 eggs
• 85g (3oz) caster sugar
• 85g (3oz) plain flour
• 3tbsp cocoa 砕く
• ?tsp baking 砕く
• 3tbsp hazelnut liqueur such as Fr angelico
• 3tbsp maraschino cherries

For the hazelnut brittle

• 110g (4oz) caster sugar
• 20g (?oz) lightly toasted hazelnuts, chopped

For the icing

• 200ml (7fl oz) 二塁打 cream
• 140g (5oz) dark chocolate, chopped
• 5-6tsp maraschino liqueur, or syrup from the cherries

First, make the brittle. Line a baking sheet with parchment. Heat the sugar with 55ml water in a 激しい-based pan over a medium heat, without stirring, for about 10 minutes, until golden.?

追加する the nuts and 注ぐ の上に the baking sheet. 許す to 冷静な／正味の and harden, then break into pieces.

Preheat the oven to 180°C/fan 160°C/gas 4 and line a スイスの roll tin with parchment. In a bowl, 素早い行動 the eggs with the sugar and 1tbsp water for 5 minutes, until pale and light, and the 素早い行動 leaves a 追跡する in the mixture.?

精査する the flour, cocoa 砕く and baking 砕く over the eggs, and 倍の in. 注ぐ into the tin, and bake for 12 minutes, until the 最高の，を越す is springy. 除去する from the oven.

While still warm, 小衝突 the sponge with the hazelnut liqueur until it is all 吸収するd, then turn it out の上に a new piece of greaseproof paper.?

Peel off the paper from the base of the sponge and discard. Roll up the sponge, leaving the new paper inside, then 始める，決める aside to 冷静な／正味の.

Make the icing. 注ぐ the cream into a small pan, bring to the boil, then 除去する from the heat.?

追加する the chocolate and the maraschino liqueur or cherry syrup and leave to melt, stirring occasionally. 許す to 冷静な／正味の an d thicken.

Unroll the sponge, discarding the paper. Spread a third of the icing over the sponge, scatter with half the cherries, then roll up again.?

Place on a board, seam-味方する 負かす／撃墜する. Spread the remaining icing over the 最高の，を越す, 味方するs and ends of the cake.?

Smooth with a warm palette knife, then place the remaining cherries and some brittle on the 最高の，を越す. Move to a serving board and scatter the remaining brittle around to serve.

抽出するd from MasterChef: The?Classics With a 新たな展開, published by DK?on 4 October, £25. Recipe and images?? 向こうずね TV 限られた／立憲的な, 2018. 申し込む／申し出 price?£20 until 20/10/18. Order at mailshop.co.uk/調書をとる／予約するs or call 0844 571 0640,?p&p 解放する／自由な on orders over £15.???