Black Forest Yule Log

Not everyone likes Christmas pud or mince pies so try this German twist on the classic French ‘Buch de Noel’. Creamy, alcoholic and fruity, it’s a perfect chocolatey alternative that still gives diners a quintessential Christmas experience.
If the thought of rolling a roulade seems too fiddly, leave the sponge to cool, trim the edges then cut into three pieces. Divide the brandy cream and cherries into four and layer up the sponge with cream and cherries in between. Top with cream and use the last portion to pipe rosettes around the edge. Decorate with cherry halves and grated chocolate.

Serves 6-8

Ingredients for the roulade:

175g plain chocolate
2 tbsp brandy
5 free-range eggs, separated
175g caster sugar
100g hazelnuts, roasted
icing sugar for dusting

For the filling:

1-2tbsp brandy
300ml double cream, whipped
425g can of black cherries, drained, stoned and halved
sprig of holly

Method

1 Preheat the oven to 190C/375F/Gas Mark 5.

2 Line a 33 x 23-cm Swiss roll tin with non-stick baking parchment.

3 Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the brandy and leave to cool a little.

4 Whisk the egg yolks and sugar together in a large bowl, again over a pan of simmering water, until the mixture becomes thick and creamy.

5 Combine the cooled chocolate and egg yolk mixture.

6 Grind the hazelnuts and fold into the chocolate mixture.

7 In a grease-free bowl, whisk the egg whites until stiff.

8 Fold into the chocolate mixture with a metal spoon until no whites can be seen.

9 Pour into the prepared Swiss roll tin and spread evenly. Cook in the preheated oven for 20-25 minutes, until the sponge springs back when lightly pressed.

10 Lay a sheet of baking parchment on a wire cooling tray and turn the roulade out into it. Cover with a clean damp tea towel before peeling off the lining parchment. Trim the edges.

11 Transfer the roulade and parchment to the work top. Roll up the roulade with the parchment inside and leave to rest for 5 minutes.

12 Fold the brandy into the cream.

13 Unroll the roulade, spread the cream over the surface, leaving a 1.5cm/1/2-in gap along one long edge.

14 Scatter with the cherries and roll up. Dust with icing sugar and decorate with holly to serve.

Copyright The Vegetarian Society 2004

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