Black Forest Yule Log
1 hr 
8 
Embark on a decadent journey with our Black Forest Yule Log, a sumptuous creation from our cherished golden archives. This opulent dessert transforms the classic yule log into a captivating masterpiece, bridging the rich, dark allure of chocolate with the indulgent sweetness of cherry compote.
Taking inspiration from Delia Smith’s classic black forest gateau recipe, this is a true showstopper that seamlessly marries the intensity of dark chocolate chips with the luscious burst of cherry flavour. This delectable union creates a symphony of tastes that dances on the palate, making it an irresistible centrepiece for festive tables. The genius of its snowy counterpart not only elevates the visual appeal of your holiday spread, but also caters to the diverse cravings of your guests. As you delve into the history of this creation, you’ll find that it has become a beloved tradition, offering a perfect harmony of flavours that symbolise the richness of the season.
Serve up a slice of indulgence and let the Black Forest Yule Log be the pièce de résistance at your festive gathering. Celebrate the union of dark chocolate and boozy cherries in this decadent treat, creating a holiday tableau that captivates both the eyes and the taste buds.
You will need
- 4 large eggs separated
- 75g icing sugar
- 75g self-raising flour
- 2 tbsp Food Thoughts Organic Cocoa Powder
- FILLING
- 1 x 250g tin of black cherry fruit pie filling
- 1 tbsp kirsch liqueur (optional)
- 200 ml double cream
- CHOCOLATE FUDGE ICING
- 200g softened unsalted butter
- 100g Food Thoughts Dark Chocolate Chips
- 30g Food Thoughts Organic Cocoa Powder
- 100g icing sugar
Method
Preheat the oven to 180°C/350°F/gas 4 and line a 25cm x 30cm baking tray with greaseproof paper.
Using an electric mixer, whisk the egg whites to stiff peaks.
Gradually whisk in the icing sugar, then, very carefully whisk in the egg yolks ensuring the mixture is light and fluffy.
Sift the flour and cocoa powder together and fold into the egg mixture using a metal spoon.
Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and while it’s still hot and soft turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof paper.
With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevents the sponge from cracking). Allow to cool.
FILLING: In a separate bowl, whisk the cream to soft peaks. Combine the cherry filling with the liqueur (optional).
To assemble, unroll the sponge so it is flat and remove the paper. Spread all over with the cherry fruit filling followed by the cream.
Re-roll and pop into the fridge. Meanwhile, make your CHOCOLATE FUDGE ICING.
Melt the dark chocolate chips in a heatproof bowl in a microwave in 30 second increments or over a pan of gently simmering water.
Whisk in the softened butter, icing sugar and cocoa powder.
Pipe the Fudge Icing from one end to the other (like stripes) then use a fork to create the bark effect. You can use a whole Chocolate Melts on each end (as shown) and gauge with a skewer, or similar, to create a ring effect.
Decorate with Food Thoughts Cacao Nibs or Chocolate Coated Nibs and freeze-dried raspberries.
