Ingredients:

  • 1 cup fresh or frozen cranberries
  • 1/2 cup plus 2 tbsp granulated sugar (divided)
  • 1/4 cup fresh orange juice
  • 1 tbsp orange zest
  • 4 tbsp cold, diced unsalted butter
  • 3 large egg yolks
  • 1/4 tsp salt
  • 5 large eggs (room temperature, separated)
  • 2/3 cup granulated sugar (divided)
  • 1/2 cup sifted all-purpose flour
  • 1/4 cup sifted unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 10 oz dark chocolate (70% minimum, finely chopped)
  • 1 1/4 cups heavy whipping cream (35% fat)
  • 2 tbsp soft unsalted butter

Instructions:

  1. STAGE 1: CRANBERRY CURD: In a saucepan, combine cranberries, 1/2 cup sugar, orange juice, and zest. Simmer over medium heat until cranberries burst (about 5-7 minutes). Press the mixture through a fine-mesh sieve, reserving the smooth liquid.
  2. Return the liquid to the saucepan. Whisk in the egg yolks and remaining 2 tbsp of sugar. Cook gently, stirring constantly, until the mixture thickens significantly (coats the back of a spoon). Do not boil.
  3. Remove from heat, whisk in the cold, diced butter until fully incorporated. Pour into a shallow dish, cover the surface directly with plastic wrap, and chill for at least 3 hours until completely firm.
  4. STAGE 2: CHOCOLATE SPONGE: Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper. In a stand mixer, beat the egg yolks with two-thirds of the sugar and vanilla until pale and thick (ribbon stage).
  5. Sift together flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the yolk base. In a separate, clean bowl, whisk the egg whites until stiff peaks form, gradually adding the remaining sugar.
  6. Gently fold one-third of the meringue into the chocolate batter to lighten it, then fold in the remaining meringue until just combined. Spread evenly onto the prepared pan and bake for 10–12 minutes, or until the cake springs back lightly.
  7. STAGE 3: ROLLING: While the cake bakes, dust a clean, lint-free tea towel generously with cocoa powder or icing sugar. Immediately turn the hot cake out onto the towel and carefully peel off the parchment paper.
  8. Starting from the short end, tightly roll the cake (along with the tea towel) into a log shape. Cool completely on a cooling rack, seam-side down (about 45–60 minutes). This 'trains' the cake to hold its shape.
  9. STAGE 4: GANACHE AND ASSEMBLY: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream until just simmering. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until smooth, then stir in the soft butter and salt. Allow the ganache to cool at room temperature until it reaches a thick, spreadable consistency.
  10. Gently unroll the cooled cake. Spread the firm cranberry-orange curd evenly over the cake surface, leaving a 1-inch border at the far edge. Reroll the cake tightly (without the towel).
  11. Place the filled log onto your serving platter. Cut a 1-2 inch piece diagonally off one end and attach it to the side using a little ganache to resemble a cut-off branch. Cover the entire log with the thickened ganache.
  12. Use the tines of a fork to drag across the ganache horizontally, creating the classic rough ‘bark’ texture. Chill for 30 minutes to set, and dust with icing sugar before serving.