Recipes

Seasonal Cherry Log

 

You will need ...

for the Sponge

• 3 eggs, separated
• 75g/3 oz caster sugar
• 25g/1 oz plain flour
• 25g/1 oz corn flour
• 25g/1 oz cocoa powder

for the Chocolate Ganache

• 225g/8oz dark chocolate
• 250ml/ ½ pint cream
• 1 – 2 tablespoons Grand Marnier liqueur

for the Filling

• 1x 425g tin stoned black cherries, drained and juice reserved
• 250ml/ ½ pint cream, lightly whipped

 

Preparation and baking

Line a 32cm x 23cm/13” x 9” Swiss roll tin with greaseproof paper and brush with melted butter.

In a bowl, whisk the egg whites until stiff. Beat in the sugar, then gradually add the egg yolks, whisking continuously.

Sieve together the flour, corn flour and cocoa powder. Fold this into the egg mixture carefully but thoroughly. Then transfer this mixture into the Swiss roll tin and spread evenly. Bake in a pre-heated oven at 190°C, 375°F or Gas Mark 5 for 10 – 12 minutes, until the mixture is baked and firm to the touch.

Turn out onto a piece of dampened greaseproof paper, lightly sprinkled with caster sugar. To roll up the sponge, remove the lining paper. Place a clean sheet of greaseproof paper on top of the sponge. Roll both up, using the outside paper to help, discard this paper. Allow to cool on a wire tray.

To make the chocolate ganache, put the chocolate in a bowl and gently melt over a saucepan of hot water. Heat the cream until lukewarm. Remove the melted chocolate from the saucepan of hot water. Add the cream to the chocolate in a steady stream, continuously whisking the mixture. Then add the Grand Marnier, and continue to whisk until the mixture is thick enough to hold the imprint of the beaters. This takes approximately 10 minutes. Be careful not to over beat or the mixture will immediately separate. Chill until required.

To decorate the log, unroll the sponge. Drizzle with 3 – 4 tablespoons of the juice from the cherries. Chop the cherries, mix with the cream and spread this evenly on top. Carefully re-roll the sponge. Spread the chocolate ganache all over the Swiss roll. Score with a fork to resemble a log. Decorate with a sprig of holly or chocolate/icing shamped leaves and serve chilled.

 

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