ingredients

For chocolate sponge cake
4 eggs, 120 g of sugar,
120 g of flour,
15 g cocoa powder

For whipped cream
50 cl of liquid cream 30% fat,
100 g of dark chocolate,
50 g icing sugar

For Cherries in Redcurrant Jelly
200 g of Good Mellow Currant Jelly,
5 sheets of gelatin

To punish the Genoese
20 cl of cane sugar syrup,
5 cl of water,
5 cl Grand Marnier or cherry liqueur

For icing
10 cl of liquid cream,
5 cl of water
100 g of white chocolate,
5 sheets of gelatin

Steps

Step 1

For Cherries in Redcurrant Jelly
Soak the gelatin sheets in cold water for 5 minutes.
Take half of the currant jelly and mix with the gelatin leaves.
Heat in the microwave for 1 minute, then stir in the other half of the jelly.
Pour into a flat-bottomed container and place in a cool place until the mixture freezes.
Take out of the refrigerator and then cut into small balls the size of a cherry.
Keep refridgerated.

2nd step

For chocolate sponge cake
Melt the butter and sift the flour with the cocoa powder.
Whisk the eggs and sugar in a bain-marie until a frothy mass is obtained.
Remove from the water bath and beat until cool.
Stir the sieved mixture with a spatula.
Pour the dough on a sheet of parchment paper, previously buttered and floured, cook for 8 minutes at 200 ° C.
Take out of the oven and cover the biscuit with a damp cloth.
Let cool.

Step 3

For punchage
In a bowl, combine the cane sugar syrup, water and Grand Marnier.

Step 4

For whipped creams
Melt the chocolate in a bain-marie.
Assemble the liquid cream with the electric mixer until it is thick and firm.
Take half of the cream in a bowl and finish rising while adding the icing sugar.
Place in the fridge.
Add the melted chocolate to the other half of the whipped cream.
Book.

Step 5

For mounting the log
Cut a rectangle of chocolate sponge to the dimensions of the mold and then coat the mold.
Punches the sponge cake with a brush.
Spread on the sponge cake a layer of 1.5 cm whipped cream, then sprinkle with red currant jelly beans.
Spread a layer of chocolate cream and sprinkle with red currant balls.
Finally, cover with a rectangle of sponge cake and then puncher.
Place in the freezer for at least 1 hour.

Step 6

For icing
Soak the gelatin sheets in cold water for 5 minutes.
Melt the white chocolate in a bain-marie.
In a bowl, place the drained gelatin and water and heat for 45 seconds in the microwave.
Stir in liquid cream and melted white chocolate.
Mix until smooth, if pieces persist to warm slightly.
Take the log out of the freezer and unmold on a rack.
Gently pour frosting over the entire log.
Keep refridgerated.