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Chocolate and cherry yule log
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This Christmas classic is made really luxurious with the addition of delicious kirsch-soaked cherries.
5 medium eggs
150g light brown muscovado sugar
75g plain flour
2 tbsp cocoa
25g butter, melted
3/4 x 700g jar Opies Tragana Black Cherries with Luxardo Kirsch
200ml double cream
200g pack Waitrose Continental Plain Chocolate, broken into pieces
284ml pot Whipping Cream
Icing sugar, to dust
The roulade will keep in the fridge for up to 24 hours, but is best eaten on the day it is made. As an alcohol-free alternative use 300g stoneless black cherries in syrup (drained weight) and use the syrup in place of the kirsch.
Typical values per serving:
This recipe was first published in December 2006.
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