For the sponge:
For the cherry filling:
Chantilly cream:
For the sponge:
Sieve and mix the flour, cocoa powder, baking powder and salt in a bowl. Mix well and set aside. Put the eggs, sugar and vanilla extract in a different bowl. Beat the eggs until they double their volume. Add the dry ingredients over the beaten eggs little by little, stirring in folding motion after each addition.
Once everything is mixed, add melted butter and mix again carefully so as not to burst the air bubbles. Pour the mixture in an oven tray, previously greased and covered with 15.3-in of parchment paper. Distribute the dough evenly. Bake in a preheated oven at 360°F for 10 minutes or until cooked, take out of the oven and allow to cool for 3 minutes, sprinkle the surface with some cocoa powder and put a piece of parchment paper on top, followed by a baking rack, carefully turn over the tray and remove. Remove the parchment paper below and roll the sponge carefully together with the new paper. Allow to cool rolled.
For the cherry compote:
Put all the ingredients in a pan and cook over medium heat until the cherries soften and break a little. Allow to cool completely before using.
For the Chantilly cream:
Beat all the ingredients until firm peaks form. Chill in the fridge, it should be very firm before using it.
For the assembly:
Once the sponge is cold, spread some Chantilly cream over the entire surface, add the cherry compote without the liquid, making 4 rows at equal distances. Spread some more Chantilly cream on top of the cherries. Roll with parchment paper and a spatula to push. Roll and tighten. Wrap with the same paper and refrigerate for 1 hour. Then remove the parchment paper and cut both sides of the roll, spread cream all over the exterior and sprinkle grated chocolate on top. Serve.
