Black Forest chocolate log
Chocolate and cherries are always a magical combo, especially at Christmas.
SERVES 8PREP 20 minsCOOK 25 mins, plus cooling
✱ 180g dark chocolate, broken into squares
✱ 150ml brandy
✱ 6 medium free-range eggs, separated
✱ 175g golden caster sugar
✱ 300ml double cream
✱ 2tbsp kirsch
✱ 425g black cherries in syrup, drained
✱ 4tbsp black cherry conserve
✱ Icing sugar mixed with a little edible glitter, to dust
✱ Dark or milk chocolate, melted, to drizzle
✱ Chocolate trees or similar, to decorate (we used trees from Hotel Chocolat)
YOU WILL NEED
✱ 38x26cm Swiss-roll tin, greased and lined with baking paper
Heat the oven to 160C Fan/Gas 4. Melt the chocolate with the brandy in a heatproof bowl set over a pan of simmering water, stirring
