• Preheat the oven to 180C/350F degrees.
• Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
• Whisk the egg yolks in a medium bowl until they thicken.
• Add the monkfruit sweetener and whisk until thick.
• Add the cocoa powder and mix well.
• In another medium bowl, whisk the egg whites until stiff peaks form.
• Fold the whisked egg whites into the chocolate mixture.
• Pour the mixture into the tin, smooth out to all of the edges and bake for 20 minutes, until springy in the centre.
• Remove from the oven and allow to cool for 5 minutes.
• Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
• Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
• Set aside to cool.

Assemble

• In a small bowl, whisk the cream until thick.
• Gently unroll the cake, remove the top layer of parchment paper and spread the whipped cream filling evenly over the sponge.
• Place the cut cherry halves over the cream.
• Using the outer layer of parchment paper roll up the sponge again.
• Trim the edges for a neater sponge.
• Optional - decorate with a chocolate ganache and cherries.
• Slice, serve and enjoy!