Chocolate & cherry yule log

Name: Chocolate & cherry yule log
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 25 g butter, melted, plus a little for greasing; 5 Waitrose British Blacktail Free Range Medium Eggs; 150 g light brown muscovado sugar; 75 g plain flour; 2 tbsp cocoa powder

This Christmas classic is made extra luxurious with the addition of kirsch-soaked cherries.

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Vegetarian

Serves12
CourseCake
Prepare30 mins
Cook25 mins
Total time55 mins

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Ingredients

25g butter, melted, plus a little for greasing
5 Waitrose British Blacktail Free Range Medium Eggs
150g light brown muscovado sugar
75g plain flour
2 tbsp cocoa powder

For the ganache & filling

2 x 370g Opies Black Cherries with Kirsch
175ml double cream
180g Cooks’ Ingredients Belgian Dark Chocolate, chopped
300ml Essential Whipping Cream

To decorate

Few bay leaves
Handful fresh cranberries
Icing sugar, to dust

Method

Preheat the oven to 190ºC, gas mark 5. Grease a 26x35cm shallow Swiss roll tin or baking tray and line the base and sides with baking parchment. Place the eggs and sugar into a large bowl and beat with an electric hand mixer for 6-8 minutes, until the mixture is pale, foamy and thick enough to leave a trail on the surface when the beaters are lifted.
Sift the flour and cocoa over the whisked mixture. Fold in, using a large metal spoon, cutting through the mixture until all traces of flour are gone. Fold in 2 tbsp hot water, then the melted butter until thoroughly combined.
Pour the batter into the tin, spreading evenly into the corners. Bake for 15-20 minutes, until the cake is firm to the touch.
Spread a clean sheet of baking parchment over the work surface. Remove the cake from the oven and turn out, top-side down, onto the parchment. After peeling off the used parchment from the base of the sponge, roll up the sponge from a long edge, enclosing the clean paper inside. Leave to cool completely.
Drain the cherries over a bowl and set aside, reserving the kirsch. To make the ganache, pour the double cream into a heavy-based pan and heat gently until hot but not boiling, then add the chocolate. Remove from the heat and set aside for 2-3 minutes, stirring occasionally, until the chocolate has melted.
Stir 4 tbsp reserved kirsch into the ganache. Pour the ganache into a bowl and allow to cool, then chill for 1 hour 30 minutes to 2 hours, stirring occasionally, until the mixture is cold and thick enough to hold its shape.
Whisk the whipping cream with 2 tbsp reserved kirsch until it forms soft peaks. Unroll the sponge and spread the whipped cream to within 1cm of the edge. Scatter over the reserved cherries. Carefully roll up the roulade, lifting the paper with one hand and easing the sponge into a roll with the other. Slide onto a flat serving plate and discard the paper.
Spread the ganache evenly over the roulade with a palette knife, using the blade to create a ‘bark' effect. Just before serving, decorate with the bay leaves and cranberries and dust lightly with icing sugar.

Cook’s tip

The log will keep in the fridge for up to 24 hours, but is best enjoyed on the day it is made. As an alcohol-free alternative, use cherries from 2x213g cans (drained weight) Essential Black Cherries In Light Syrup and use the syrup in place of the kirsch.