Black Forest Log - Holiday Cakes

This chocolate log cake is flavored with Kirsch syrup and stuffed with red tart cherries. White Bavarian cream enrobes this classic interpretation of the Black Forest cake. Confetti made from white chocolate adds to the holiday theme.

Category:
Holiday Cakes

Serving Size:
8-10 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Black Forest Log |

Ingredients Required: Black Forest Log

	Ingredient	Quantity
1.	9 x 12 Chocolate Jelly Roll Cake	12 ounces
2.	Kirsch Bavarian Cream	12 ounces
3.	Kirsch Syrup	2-1/2 ounces
4.	Red Tart (Pie) Cherries	1 Can (Drained)
5.	Whipped Whipping Cream	12 ounces
6.	White Chocolate (Tobelerone)	3 ounces - shredded

Preparation Instructions: Black Forest Log

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Process	Instructions
1. Prepare	Place the jellyroll cake on the table. Be sure it has been loosened completely from the baking paper.
2. Brush	Brush the syrup evenly across the cake
3. Fill	Make the Bavarian cream. Add the Kirsch to the pastry cream before the gelatin. Spread the Bavarian evenly from edge to edge. Sprinkle the well drained cherries evenly across the filling. Roll the sheet of filled cake into a roulade using the paper to help you roll it. The paper then should be wrapped around the roulade and transferred back to the pan to be stored in the freezer.
4. Display	Unwrap the frozen log, at a slight angle - cut a small amount from the ends to smooth it. Place it on a serving dish, or cardboard square covered with foil. Cover the exposed areas of the serving dish with wax paper to keep it clean.
5. Cover	Chilled bowl and whip. Whip the cream and dispense the Whipped cream onto each side of the log by taking three long passes with the (#1D) basket weave tip. Squirt the whipped cream on thick or even let it ripple as you squeeze it on. First, start at the plate and draw a flat ribbon of cream against the plate and the log. Another pass down the side, and a third pass above it. When both sides are covered then make the right number of passes to hide the top.
6. Decorate	Plug the ends of the log with a squirt of whipped cream that is smoothed off evenly with a spatula. The spiral design is cocoa that is stamped on by a spiral tool made out of bent coat hanger. (See Equipment Menu)
7. Decorate	This log is a New Years 2001 Log.!! and is decorated with 3 ounces of shredded white chocolate, chocolate treats and Santa heads. Shred the chocolate through a cheese grater onto a clean surface, then transfer the grated chocolate to the top of the log with the edge of a spatula. Best results will be achieved if the chocolate is at room temperature.
8. Finish	Remove any covering paper from the plate or serving tray. Decorate the top of the log in a seasonal manner.
9. Store	Store chilled, can be frozen until needed.
Additional Comments:	Alternate decoration themes could be used for Easter, Christmas, Birthdays, etc.