Instructions: Butter and line a large Swiss roll tin with greaseproof paper.

Put the eggs and sugar in a bowl set over simmering water making sure the base of the bowl isnt in contact with the water and whisk until they thicken and double in volume.

Remove the bowl from the pan and beat further until cooled then fold in the flour and cocoa powder.

Spread the mixture level in the prepared tin and bake for 10 to 15 minutes in an oven preheated to 180C/350F/Gas Mark 4. When cool peel off the paper.

Put the chocolate and kirsch in a heatproof bowl and place over a pan of simmering water (as before).

Let the chocolate melt then remove the bowl. Lightly beat the egg yolks and stir into the melted chocolate.

Leave to cool.

While the mixture is still runny stir in about a third of the whipped cream.

Beat the egg whites to soft peaks then fold into the chocolate mixture.

Lay the sponge on a sheet of greaseproof paper. Spread with the chocolate mixture dot with themes and add a layer of whipped cream.

Using the paper to hold the sponge and prevent it from splitting roll into a tight package and refrigerate until firm.

Meanwhile put the cherry syrup in a pan with the sugar and reduce until truly syrupy.

You can add some kirsch.

Use a cheese knife on the white chocolate to shave off flakes.

Slice the gateau into portions spoon the syrup over the sponge and top with the shavings.

This is a Swiss roll version. It should be richly moist: use plenty of cherry syrup.

Serves about 8

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