A chocolate log makes a stunning celebration dessert and this one is crammed full of flakes of chocolate and cherries and is truly gorgeous.
3 large eggs
½ cup caster sugar + extra
1 teaspoon vanilla extract
¼ cup + 1 tablespoon plain flour
2 big tablespoons cocoa
1 teaspoon baking powder
2 tablespoon butter, melted
1 tablespoon boiling water 300ml cream, whipped
2 tablespoons icing sugar + extra for dusting
½ cup pitted cherries (see note)
¼ cup coarsely grated dark chocolate
1. Preheat oven to 180°C fan bake. Grease and line a 20cm x 30cm sponge roll tin.
2. Beat eggs, sugar and vanilla until really thick and creamy – this can take 10 minutes or so. Sift in all the flour and the cocoa and baking powder and fold to combine, adding in the melted butter and water towards the end. Scrape into prepared tin and bake for 12-14 minutes until it springs back to the touch.
3. Lay a sheet of baking paper on the bench and sprinkle it with caster sugar. Tip the cake onto the paper, peel of the lining paper that it was baked on, then roll up the cake from its short edge
while it’s still warm, with the paper inside. Leave to cool or until you’re ready to fill it – this can even be a few days later.
4. To assemble, whip cream with icing sugar to stiff-peak stage. Carefully unfurl the log, spread with cream, crushed cherries and grated chocolate. Re-roll, then chill for at least 1 hour – this makes it easier to slice.
5. When ready to serve, dust with icing sugar, slice into rounds and eat!
I freeze whole fresh cherries when they’re in season but feel free to use store-bought frozen pitted cherries or a jar of Morello cherries instead.
IMAGE VIA TODD EYRE