Not everyone likes Christmas pud or mince pies so try this German twist on the classic French ‘Buch de Noel’. Creamy, alcoholic and fruity, its a perfect chocolatey alternative that still gives diners a quintessential Christmas experience.
Ingredients
For the Roulade
- 175g plain chocolate
- 2 tbsp brandy
- 5 free-range eggs separated
- 175g caster sugar
- 100g hazelnuts roasted
- A little icing sugar for dusting
For the Filling
- 1 tbsp brandy
- 300ml double cream
- 425g can black cherries drained, stoned and halved
- A sprig holly to garnish
Method
- Preheat the oven to 190ºC/375F/Gas Mark 5.
- Line a 33 x 23-cm Swiss roll tin with non-stick baking parchment.
- Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the brandy and leave to cool a little.
- Whisk the egg yolks and sugar together in a large bowl, again over a pan of simmering water, until the mixture becomes thick and creamy.Combine the cooled chocolate and egg yolk mixture.
- Grind the hazelnuts and fold into the chocolate mixture.
- In a grease-free bowl, whisk the egg whites until stiff.
- Fold into the chocolate mixture with a metal spoon until no whites can be seen.
- Pour into the prepared Swiss roll tin and spread evenly. Cook in the preheated oven for 20-25 minutes, until the sponge springs back when lightly pressed.
- Lay a sheet of baking parchment on a wire cooling tray and turn the roulade out into it. Cover with a clean damp tea towel before peeling off the lining parchment. Trim the edges.
- Transfer the roulade and parchment to the work top. Roll up the roulade with the parchment inside and leave to rest for 5 minutes. Fold the brandy into the cream.
- Unroll the roulade, spread the cream over the surface, leaving a 1.5cm/1/2″ gap along one long edge.
- Scatter with the cherries and roll up. Dust with icing sugar and decorate with holly to serve.
