Black Forest Yule Log

1. 1

   Preheat the oven to 375F while you line a 33 x 23-cm Swiss roll tin with non-stick baking parchment.

2. 2

   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.

3. 3

   Combine the cooled chocolate and egg yolk mixture. Grind the hazelnuts and fold into the chocolate mixture.

4. 4

   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.

5. 5

   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.

6. 6

   Transfer the cake and parchment to the work top. Roll up the cake with the parchment inside and leave to rest for 5 minutes.

7. 7

   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.

No additional tips available.