Black Forest roulade treat

Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON
Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

Try serving up this very traditional black forest log for your guests this Christmas. Using quality ingredients like our Taste the Difference dark chocolate, free range Woodland eggs and Taste the Difference morello cherries in kirsch, will ensure everyone will be coming back for more!

Snow- sprinkled Black Forest log (serves 10)

200g bar Taste the Difference Belgian Fairtrade dark chocolate, broken up

150g Fairtrade caster sugar by Sainsbury’s

5 medium Woodland eggs by Sainsbury’s separated

1 tbsp icing sugar, for dusting

300 ml tub fresh double cream by Sainsbury’s

125g pack Taste the Difference Morello cherries with Kirsch

Cocoa for dusting

1.Pre heat oven to 180 C, fan 160 C, Gas 4. Line a 33cm x 23cm Swiss roll tin with baking parchment. Melt chocolate in heatproof bowl placed over a pan of simmering water.

2.In a separate bowl, whisk sugar and egg yolks until very thick. Fold in the melted chocolate.

3.In another bowl, whisk egg whites until stiff: beat 2 tbsp onto chocolate mixture, then fold in remainder. Pour into tin and bake for 15-20 minutes until risen and firm.

4.Lay out large piece of parchment and sift half of icing sugar. Turn warm roulade onto paper and cool. Whip cream to soft peaks in bowl and spread roulade with cream. Scatter cherries. Use bottom parchment to lift and roll from short end.

6.Transfer to a serving plate, then dust with the cocoa powder and the remaining icing sugar to create a snow effect.

TIP:– You can leave out the Morello cherries, and the younger kids will love this chocolate log too!