A Black Forest Yule Log recipe – name something more indulgent! A tasty twist on tradition, this showstopper recipe was created by Hermine or @BakeAlongWithHermine (who you may recognise from Britain’s favourite baking show) and is a slice of Christmas on a plate. Rich and creamy, we simply can’t get enough of it!
This recipe serves 12 lucky people.
Total time: 1 hour 40 minutes
For the Sponge:
(Using cornflour help make your sponge pillow light but if you don’t have any, just substitute with normal flour)
90g of sugar
1/4 tsp salt
1/2 tsp baking powder (optional)
For the Filling:
1 jar of Morello cherry conserve/jam
For the Chocolate Shards:
200g dark chocolate
For the Syrup:
75g caster sugar
1 tbsp kirsch or brandy or cognac (optional)
For the Chantilly Cream:
500ml double cream
90g icing sugar
2 tsp vanilla
Cut and melt the dark chocolate in a bowl over a pan of hot water.
Cut two pieces 15cm x 30cm parchment paper rectangles.
Pour the melted chocolate over the first sheet and spread it across using a spatula. Place the second sheet on top of the chocolate and roll the sheets up into a log shape. Place in the fridge for at least 1 hour.
Step One (the only step!)
Place the sugar and the water in a saucepan and bring to a boil. Add the liqueur and set it aside. Use cold.
Preheat the oven at 180°C/350°F/gas mark 4. Lay a silicone baking mat on a baking sheet or line a baking tray with some parchment paper.
Mix the flour, cornflour, cocoa powder and baking powder. Sift and set aside.
Whisk the eggs, caster sugar, and salt in a bowl over a pan of simmering water. Continuously whisk until the mixture is light, airy and triples in size.
Take off the simmering water and gently fold in the flour in small batches (3 or 4) using a hand whisk until fully incorporated.
Use a hand whisk instead of a spatula to fold the flour mixture into the genoise.it makes the job easier and helps the flour incorporate quicker.
Pour onto the silicone baking sheet or baking tray lined with parchment paper and gently spread across the whole tray. Bake for 8 minutes then set aside to cool.
Top tip: I recommend you make and roll your sponge a day before and leave it at room temperature. Unroll it when ready to assemble.
In a bowl, mix the double cream, the vanilla, and the icing sugar. Whip until just firm peak. Be careful not to over mix.
Using a pastry brush or a spoon, soak the sponge with the syrup.
Spread one layer of the cherry conserve/jam on top of the sponge, then top with a layer of half of the whipped cream.
Roll the cake into a log on the shorter side. Using a spatula, cover the log with the remaining half of the whipped cream.
Unroll the set chocolate shards. If properly set, they should crack into little barks. Stick the chocolate shards horizontally to the log. Place in the fridge to set for a few hours preferably overnight. Enjoy cold.
Thank you Hermine for sharing this delicious recipe with us!
Looking for even more foodie inspiration? Why not check out some of our other blog posts?