Kirsch (optional)

1 cup (250 ml) 35% cream

2 tablespoons (30 ml) icing sugar

1 teaspoon (5 ml) vanilla extract

4 oz (120 g) semisweet chocolate, grated

1 cup (250 ml) Morello cherries, well drained

Chocolate shaving, for garnish

Sprinkle the unrolled cake with kirsch. In a bowl, whip the cream with the sugar and vanilla extract. Spread over the cake. Sprinkle with chocolate shavings and cherries. Roll the cake and refrigerate for 1 hour before serving.

To decorate, frost the log with whipped cream and garnish with chocolate shavings. Keep the log in the refrigerator.

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