Black Forest Yule Log Recipes
BLACK FOREST YULE LOG
French German Buch de Noel The VS site suggests this if you don't feel like making the log: " 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.
Provided by drhousespcatcher
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F while you line a 33 x 23-cm Swiss roll tin with non-stick baking parchment.
- Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the brandy and cool a little while you 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.
- Combine the cooled chocolate and egg yolk mixture. Grind the hazelnuts and fold into the chocolate mixture.
- In a grease-free bowl, whisk the egg whites until stiff. Fold into the chocolate mixture with a metal spoon until no whites can be seen.
- 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. Lay a sheet of baking parchment on a wire rack and turn the cake out into it. Cover with a clean damp tea towel before peeling off the lining parchment. Trim the edges.
- Transfer the cake and parchment to the work top. Roll up the cake with the parchment inside and leave to rest for 5 minutes.
- Fold the brandy into the cream. Unroll the cake, spread the cream over the surface, leaving a 1/2-in gap along one long edge. Scatter with the cherries and roll up. Dust with icing sugar and decorate with holly to serve.
Nutrition Facts : Calories 703.4, Fat 52.3, SaturatedFat 24.9, Cholesterol 246.1, Sodium 85.9, Carbohydrate 55.5, Fiber 8.9, Sugar 39.7, Protein 14.2
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- Meanwhile, make the meringue mushrooms: reduce the oven temperature to 110°C/90°C fan/225°F/Gas ½. Whisk the egg white with the cream of tartar until the mixture stands in soft peaks, then whisk in the sugar a tablespoon at a time to make a stiff, glossy meringue.
- Now make the ganache, which will be used to cover the log as well as make the chocolate mousse filling: put the chopped chocolate into a large, heatproof bowl.
- Working quickly, before the ganache starts to firm up, gently unroll the sponge column and lightly brush with 3 tablespoons of the cherry syrup.
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- Sift the cocoa onto a large plate, then take a teaspoon of the truffle mixture and roll it into a ball with your hands – aim to make truffles the same size as the fresh cherries that will go on top of the log.
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