Spiced Apple and Cranberry Chocolate Roulade

method:

• Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt. In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.
• In a clean bowl, whisk the egg whites until stiff and then fold into the egg yolk mixture. Pour the mixture into a greased and lined swiss roll tin 20 x 30cm and bake in the oven at 180C/350F/Gas 4 for 25-30 minutes until evenly risen and firm to the touch.
• Remove from the oven and 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.
• Peel and slice the bramley apples and place in a saucepan with the cranberries, cooking until softened. Stir in the sugar and the ground cinnamon and leave to cool.
• Whip the double cream until firm and then stir in the apple mixture. Turn the roulade onto a piece of greaseproof paper lightly sprinkled with fruit sugar. Carefully remove the lining paper.
• Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store the roulade in the fridge until required.