75g/2½oz tinned cherries, drained
icing sugar, to dust
Preheat the oven to 200C/400F/Gas 6.
For the roulade, place the margarine and sugar into a food processor and blend until combined.
Place the egg replacement powder and water into a bowl and mix together to make a smooth paste. Add this paste to the sugar mixture.
Fold in the cocoa powder and flour and mix until smooth.
Grease and line a 27.5cm x 32.5cm/11in x 13in swiss roll tin. Pour the mixture into the tin, spread flat with a palette knife and bake in the oven for 10-12 minutes, or until the top is springy to touch.
Lay a clean tea towel onto a flat surface, sprinkle with the chopped brazil nuts and turn the cake out onto the tea towel. Leave to cool for five minutes, then remove the greaseproof paper.
For the filling, place the soya cream, melted chocolate and sugar into a saucepan and warm gently for 1-2 minutes.
Mix the cornflour with a little water to make a paste, then add this to the saucepan and stir until thickened.
Spread the filling over the cake. Scatter the cherries over the filling and roll up into a roulade shape.
For the chocolate sauce, place the melted chocolate, soya cream and icing sugar into a saucepan and heat gently.
To serve, place the roulade onto a serving plate, drizzle with the chocolate sauce, scatter with cherries and dust with icing sugar.
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