Black Forest Roulade

Recipe Instructions Lightly grease a 26cm x 32cm Swiss roll pan; line base with non-stick baking paper. Beat eggs in medium bowl with an electric mixer for about 3 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between each addition. Fold in sifted flour and cocoa; fold in butter. Spread mixture into prepared pan. Cook in a 200 cup (400F) oven for about 12 minutes, or until cooked when tested. Turn immediately onto a sheet of non-stick baking paper which has been sprinkled with extra sugar; trim edges. Brush cake with liqueur; roll up loosely from long side. Unroll, cool for 15 minutes Filling: Beat all ingredients in small bowl with an electric mixer until soft peaks form. Spread filling over cake, top with cherries, re-roll from long side. Decorate roulade with chocolate leaves; dusted with sifted icing sugar.