This 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