Black Forest Log

As mentioned previously, I made a Black Forest Log for Christmas. I adapted Delia’s recipe, but made my own brandied cherries using Rose’s recipe. As usual, the rolling was messy, but at least it didn’t really look like “wuthering heights”. Hubby’s rolling skills have improved!

Some felt that the cocoa powder topping was too bitter – hence need to reduce. Perhaps the key is to lightly dust, as what Delia says. Otherwise, I could try dusting with drinking chocolate powder, or even Milo powder (hee!). The brandied cherries were delicious. I plan to buy more fresh cherries and use the remaining Kirsch….

Thankfully it was well-received: Hubby requests this to be made for his bday cake next year; and surprisingly, Mummy likes the cream more than the cherries itself….

Calla’s notes:

  • To lightly dust with cocoa powder. Otherwise, can try drinking chocolate powder or Milo powder
  • If the chocolate mousse filling hardens, heat it up in a bain marie till it melts – be careful not to overcook it. Otherwise, heat up over bain marie till it barely melts, then add milk, bit by bit, to reconstitute to spreadable consistency.
  • Try to make this the day before. After doing the filling, put in the freezer overnight to firm up the filling and cake. Bring to refrigerator a few hours before serving to soften the cake slightly.
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