Black Forest Yule Log

by

Yule Log SliceThis festive black forest yule log takes a bit of time to prepare but is relatively simple and a real show stopper at dinner parties.

Serves: 12

Preparation time: 3 – 5 hours

What You’ll Need:

For the Sponge

  • 2 eggs
  • 1 egg white
  • 100g caster sugar
  • 20g cornflour
  • 15g dark cocoa powder
  • 6g baking powder

For the Butter Icing

  • 75g Butter
  • 75g icing sugar
  • a few drops vanilla

For the Cherry Filling

  • 75g Cherries (frozen)
  • 75g Caster Sugar
  • Juice ½ an orange

For the Chocolate Covering

  • 125g caster sugar
  • 125g double cream
  • 100g dark chocolate (grated)
  • 75g unsalted butter

What To Do:

For the sponge

  • Whisk the eggs and the egg whites in a heat proof bowl over gently simmering water until they are thickened and have reached a “ribbon stage”.
  • Sift the dry ingredients and fold into the egg mixture gently.
  • Spread out over a parchment lined baking tray 30 x 20 cm.
  • Bake in a preheated oven for 5mins at 200oC until risen.
  • Allow to cool, then remove the parchment.

For the chocolate icing

  • Make the chocolate icing by dissolving the cream and sugar over a low heat. Do not boil. Pour this mixture over the grated chocolate, then beat in the butter allow to cool completely until spreadable (this may take a few hours)

For the Butter cream

  • Make the butter cream by whipping the butter and icing sugar together until light and fluffy
  • Add the vanilla essence and give one last turn. Set aside.

For the Jam filling

  • Make the jam filling by bringing the cherries to the boil in the orange juice then add the sugar.
  • Bring back to the boil and cook until thickened. Allow to cool.

For the Black Forrest Yule Log

  • Assemble the log by spreading a layer of butter icing on the inside of the sponge that you have laid on a clean tea towel.
  • Then apply a layer of cherry jam.
  • Roll the log tight using the tea towel to help form a roll.
  • Now using a palette knife spread over the chocolate icing.
  • Sprinkle with icing sugar and and serve.

This cake will keep for a week in a cool spot.

Good Food For Your Table, published by Salt Yard and priced at £25 and available here: online.melroseandmorgan.com

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