Black Forest Yule Log

Chocolate sponge

1. Mix all chocolate sponge ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on fast speed.
5. Scale at 1000g onto a lined 18 x 30" tray.
6. Bake at 230°C for approx. 6 minutes.
7. Once cooled, trim off the edges and cut in half.

Dark Cherry Cream Filling

1. Add the water to a bowl fitted with a whisk.
   
2. Over low speed, add the Instant Cream.
   
3. Scrape down using the whisk.
   
4. Whip on high speed for 4 minutes.
5. Add the Dark Cherry Filling 70% and fold in with a spoon.

Assembly/Decoration

1. Spread the dark cherry cream filling onto the sponge.
2. Roll up and leave to chill.
3. Now add the Rich Chocolate Fudgice and butter to a mixing bowl, fitted with a beater.
4. Mix for 1 minute on low speed.
5. Scrape down.
6. Mix for 5 minutes on fast speed.
7. Pipe over the rolled sponge with a star tube nozzle.
8. Chill and cut to serve.

Yield: 2 Yule Logs

• Chocolate Sponge Mix Complete
• Fruit Filling – Dark Cherry 70%
• Instant Cream
• Rich Chocolate Fudgice