Prepare your ingredients. Cherries sleep 6 tablespoons sugar, stir, put in pan and leave for 15-20 minutes, which would give the juice. Oil to take out of the fridge (for cream it should be soft). 1 bar of milk chocolate to grate on a fine grater.

Put the saucepan with the cherries on the fire, bring to boil and cook, stirring, for 3-5 minutes. Then, using the colander to drain the juice in a separate bowl (we partly use for impregnation Korzh). Leave the juice and the berries to cool down.

Prepare the sponge cake. In a large bowl, mix the eggs, sugar and honey and beat with a mixer on low speed for 5 minutes. In a separate bowl mix the flour, cocoa and soda, then pour all the egg mixture and mix well.

Pour the batter on the baking tray lined with parchment paper. Well leveled. Bake in a preheated oven at 220 degrees, 6-7 minutes.

Ready cake remove from oven, place on a towel, roll roll and leave to cool.

Prepare the cream. In a pan pour 100 ml of water, add 150 g of sugar and cook over low heat, stirring until the sugar is completely dissolved. 1,5 tbsp flour diluted in 50 ml of water (important to mix well the flour, that would be no lumps), pour in the sugar syrup and cook, stirring, until thick. Remove the pan from the heat and leave to cool.

Add in the cooled syrup, softened butter and whip 1,5-2 minutes, until a homogeneous mass.

The cooled cake to deploy, the inner side to impregnate cherry juice (not a lot of Leyte, what would be the biscuit's gone soft) and smear 2/3 of the cream (the remainder of the cream put into the refrigerator). The cream put the cherries. Rolled into a roll, wrap in clingfilm and put into the refrigerator at least 40 minutes. In principle, this can stop the roll itself is delicious, but if you want to bring beauty, continue :) Before put into the refrigerator slightly press the upper part of the roll that the surface became more flat, so it will be better to keep the decor.

Melt 1 bar of milk chocolate and white chocolate in a water bath. Milk chocolate melts is quite simple. Pour in a pan with a little water, bring to a boil, remove the pan from the heat, put the bowl with the chocolate, leave for 1 minute, then stir all until a homogeneous liquid mass. White chocolate melts on the same principle, but it is more capricious. If suddenly instead of that to melt the chocolate is thick enough, you can add a little milk to obtain desired consistency.

Further, based on the size of the resulting loaf, pencil drawing on parchment paper necessary details. That would be more convenient, you can put the roll on a sheet of plain paper, a pencil to circle and paint decor, and then transfer the shapes to parchment. Sheet of parchment to put on a cutting Board, fill the drawn outlines with melted chocolate and put into the refrigerator until firm.

When all the chocolate items freeze well, get a roll and cream from the fridge. One edge of the roll is cut in a semicircle.

Lubricate top, sides and edges of the cake with cream and roll in grated chocolate.

Chocolate decor glue to the roll, using the cream. After all the details will be glued to remove the roulade in the refrigerator for about 20 minutes, that would cream be frozen, after that stick it should be pretty tight.