Black Forest-style log
A little nod to Pierrick for the Christmas Eves we spent together. I’m reworking a cake he was particularly fond of, and that left a few memories ^^.
Preparation
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Step 1
Preheat the oven to 180 °C.
Make the sponge: separate 4 egg whites and yolks.
Whisk the yolks well with 80 g of sugar, then pour in the morello cherry syrup, then the flour all at once, and carry on beating.
Whisk the 4 whites to stiff peaks and fold them gently into the previous mixture.
Spread the mixture in a rectangular tin lined with buttered baking paper.
Bake for 10 minutes.
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Step 2
Two or three minutes before the sponge is done, soak a clean tea towel in cold water. Wring it out and spread it on your work surface.
When the sponge is cooked, turn it out onto the tea towel and roll it up on itself with the towel. Remove the towel, making sure the sponge stays slightly rolled.
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Step 3
Make the chocolate mousse.
In a bowl, melt the dark chocolate (I use 80%) in the microwave for 4 minutes at 450 W. Leave to cool.
Whisk the 4 egg whites to stiff peaks. When they’re well risen, add a tbsp of sugar.
Gently fold the egg whites into the chocolate and spread the mousse over the sponge.
Lay over it the cherries cut into pieces, apart from 8 you’ll keep for decoration.
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Step 4
Roll the log up on itself, taking care to roll it tightly so there are no gaps when you serve it.
Spread the rest of the mousse over it (using a fork to give the log a ridged look).
Lay the remaining cherries on the log.
Wait a few hours, or the next day, before serving.
Recipe photos
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