Black Forest Yule Log

Method

1. Preheat oven to 180°C / 160°C fan / gas mark 4 and line a 23 x 33cm baking tray with greaseproof paper.
2. Beat the eggs and caster sugar together until thick then carefully fold in the flour and cocoa powder. Add the vanilla paste then pour into the prepared baking tray and smooth over the top. Bake for 15 minutes until the sponge is set and firm.
3. Whilst warm, turn out the sponge onto a large sheet of greaseproof paper on a flat surface and peel off the top layer of paper. Starting with the long edge carefully roll the sponge up with the paper inside, then leave the roll to cool on a wire rack.
4. Meanwhile prepare the chocolate ganache. Gently warm the chocolate and cream in a pan over a medium heat until the chocolate is completely melted and well mixed through. Set aside to cool.
5. For the filling whisk the cream until stiff, then gently stir in the reserved cherry kirsch from the jar of Opies Black Cherries with Kirsch, just enough until you start to create some lovely swirls of purple in the cream. Gently unravel the cooled sponge roll and spread the cream mixture over the top.
6. Loosen the jam with a tablespoon or two of the kirsch syrup then drizzle over the cream. Dot the Opies Black Cherries on top and roll the sponge back up again from the longest edge before chilling for 30 minutes.
7. Remove from the fridge and chop off about a quarter of the yule log off at an angle. Reposition the short piece higher up the length of the yule log to create a “branch”.
8. Transfer to your serving plate and spread the chocolate ganache over to completely cover your log, then use a fork to create lines in the chocolate like bark. Place back in the fridge until ready to serve, then dust with icing sugar and other festive decorations before serving.