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    You are in: Home / Recipes / Chocolate Kirsch Logs Recipe
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    Chocolate Kirsch Logs

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef mariajane's Note:

    What a tasty dessert this is!! A little bit of work to make but Oh so good in flavor!!

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    Ingredients:

    Yield:

    log

    Units: US | Metric

    TO MAKE LOG

    • 1/2 cup chocolate, grated
    • 1/4 cup blanched almond, chopped finely
    • 1/4 cup icing sugar, sieved
    • 1 tablespoon kirsch
    • 1 medium egg white

    TO MAKE FILLING

    • 2 tablespoons butter
    • 1 tablespoon icing sugar, sieved
    • 1 egg yolk
    • 1/4 cup glace cherries, chopped finely

    TO MAKE COATING

    TO DECORATE

    • glace cherries

    Directions:

    1. 1
      FOR LOG: Mix together chocolate (or Scotbloc) and almonds. Stir in icing sugar and Kirsch. Gradually mix in sufficient egg white to form a paste. Spread mixture on foil or silicon paper to cover an area 12x4-inches.
    2. 2
      FOR FILLING: Cream together butter and icing sugar in a bowl. Thoroughly beat in egg yolk, until light and fluffy. Stir in cherries. Spread filling evenly along center of log base. Fold over sides to enclose filling, Mold into a long roll.
    3. 3
      FOR COATING: Immediately spread chocolate (or Scotbloc) on to greaseproof paper, then lightly roll log over it to cover. Chill until required. Cut into small sections as liked, and decorate with cherries.

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    Ratings & Reviews:

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    Nutritional Facts for Chocolate Kirsch Logs

    Serving Size: 1 (298 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1352.0
     
    Calories from Fat 1031
    76%
    Total Fat 114.6 g
    176%
    Saturated Fat 60.1 g
    300%
    Cholesterol 249.8 mg
    83%
    Sodium 268.0 mg
    11%
    Total Carbohydrate 101.2 g
    33%
    Dietary Fiber 25.6 g
    102%
    Sugars 56.2 g
    224%
    Protein 31.2 g
    62%

    The following items or measurements are not included:

    kirsch

    glace cherries

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