Black Forest Yule Log
There’s something wonderfully nostalgic about a yule log, but this version takes inspiration from the Black Forest gateau. Chocolate sponge is rolled with whipped cream and cherries, then coated in rich ganache. It’s festive, indulgent, and just the right amount of retro.
Ingredients (serves 8)
- 4 large eggs
- 100g caster sugar
- 100g plain flour
- 2 tbsp cocoa powder
- 300ml double cream
- 200g cherry compote (or jarred morello cherries, drained)
- 200g dark chocolate
- 150ml double cream (for ganache)
Method
- Preheat oven to 200°C (fan 180°C). Line a Swiss roll tin with baking paper.
- Whisk eggs and sugar until pale and doubled in volume. Sift over flour and cocoa, fold gently.
- Spread into tin, bake for 8–10 minutes until springy.
- Turn out onto sugared parchment, roll up while warm, and cool.
- Whip cream to soft peaks, unroll sponge, spread with cream and cherries, then re-roll.
- For ganache: melt chocolate with cream, cool slightly, then spread over log.
Serving Tip: Dust with icing sugar “snow” and decorate with cherries or holly sprigs.
Make Ahead: Can be made a day ahead; keep chilled.
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