Black Forest Chocolate Log

Black Forest Chocolate Log

By July 7, 2016

Black Forest Chocolate Log

Personally I’ve always found the traditional Black Forest Gateau to be a bit heavy so I think this is the perfect solution. A fabulously light & airy chocolate sponge made with Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder rolled up with whipped cream flavoured with brandy, fresh cherries and Sugar and Crumbs Black Cherry Natural Flavoured Icing Sugar smothered in a rich dark chocolate ganache. The gateau is usually made with preserved Morello Cherries and of course you can use those off-season. However, I think during the few months a year when fabulously juicy fresh cherries are available in the UK it would be a shame not to use those.

  • Prep Time : 40 minutes
  • Cook Time : 20 minutes
  • Yield : 8-10 servings

Instructions

Black Forest Chocolate Log

1. Pre-heat the oven to 180° C, 160° C fan, 325 F, Gas mark 3.

2. Start by whisking the egg whites until the peaks start to hold their shape. Gently sprinkle 50g of the caster sugar over the top and then whisk again until the peaks are nice and firm.

  1. In a separate bowl (a large mixing bowl is a good idea as you’ll be adding the egg white to this), beat together the egg yolks with the remaining 100g caster sugar until thick and pale yellow. Add the Sugar & Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder and mix vigorously.
  1. Add a spoonful of the egg white to the chocolate mixture and stir through. Then add the remaining egg white a third at a time, gently folding it into the chocolate mixture each time until you have a fluffy, airy mixture with no flecks of white in it.
  1. Grease a swiss roll tin and line with baking parchment, making sure that there’s a couple of inches of extra paper all the way around. Gently pour the cake mixture into the tin, tipping it to make sure it fills all the corners, and then place in the oven and bake for 20 minutes.
  1. Allow the sponge to cool in the tin for a few moments (it’ll sink a bit during this time – don’t worry about this). Then sprinkle the top with a little extra icing sugar and turn it out onto a second sheet of baking parchment. Cover with a damp tea towel and leave to cool completely.
  1. To make the filling, whisk together the Sugar & Crumbs Black Cherry Natural Flavoured Icing Sugar, brandy and double cream until soft peaks form. Remove the stones from the cherries, cut into quarters and stir through.
  1. When the sponge is completely cold, spread the whipped cream on top in an even layer. Carefully roll it up.
  1. Finally, to make the ganache, simply warm the cream on the hob until it starts to give off a little steam and then pour over the chocolate and stir until you have a thick, glossy mixture with no lumps. Allow it to cool to the consistency of butter and then use to cover the roll. This cake is best kept in the fridge and should be eaten within a few days.

Credits:Sal's Kitchen for Sugar & Crumbs

Black Forest Chocolate Log

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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