Thursday, March 12, 2026

Black Forest Swiss Roll (Yule Log Cake) recipe by morEwish

 


If you love the classic Black Forest cake flavor, this Black Forest Swiss Roll (also known as a Yule Log) is a beautiful and delicious twist on the traditional cake. Imagine a soft chocolate sponge rolled with fluffy whipped cream and juicy cherries, then coated with silky chocolate ganache to resemble a rustic chocolate log.

This cake became extra special to me because the recipe inspiration comes from Zoha of Bake with Zoha, who baked this cake on the show Next Level Baker, where renowned chefs Gordon Ramsay, Carla Hall, and Candace Nelson described it as “delicious” and “the perfect slice” as she mentioned on her blog.

Being a big fan of Black Forest desserts, I knew I had to try it  and it absolutely lived up to the hype. The cake is light, creamy, chocolatey, and perfectly balanced with cherries.

Even though it looks like a bakery style showstopper, it’s actually made with simple ingredients and techniques.



Why You’ll Love This Black Forest Swiss Roll

• Light and airy chocolate sponge

• Classic chocolate and cherry flavor combination

• Elegant dessert that looks impressive

• Easier to make than layered cakes

• Perfect for gatherings, holidays, and celebrations


Tips for the Perfect Swiss Roll

• Always whip eggs and sugar until very fluffy

• Sift dry ingredients for a lighter batter

• Fold gently to keep the batter airy

• Roll the cake while it is warm

• Avoid overbaking the sponge

These small steps make a big difference in preventing cracks.


Frequently Asked Questions

Why did my Swiss roll crack?

Cracks usually happen if the cake is overbaked or rolled after it cools. Rolling the cake while it is still warm helps prevent cracks.

Can I use canned cherries instead of fresh cherries?

Yes! Canned cherries work well. If using canned cherries, simply reserve the syrup from the jar to brush over the cake.

However, I personally recommend fresh cherries or dark sweet cherries for the best flavor.

Can I make this cake ahead of time?

Yes. You can assemble the rolled cake with the filling and store it wrapped in plastic wrap in the refrigerator. Decorate with ganache or whipped cream just before serving.

How long does this cake last?

The cake stays fresh in the refrigerator for up to 3 days when stored in an airtight container.

Can I freeze a Swiss roll?

Yes. Wrap the undecorated cake tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before decorating.


Instagram Reel:




Ingredients

Chocolate Sponge

4 large eggs (room temperature)

½ cup granulated sugar

½ cup all purpose flour

¼ cup cocoa powder

½ tsp salt

1 tsp baking powder

2 tbsp powdered sugar (for dusting)

Whipped Cream Filling

1½ cups cold heavy whipping cream

2 tbsp sugar

1 tsp vanilla extract

Pinch of salt

Chocolate Ganache

100 gm Milk Chocolate 

100 gm Dark Chocolate 

⅔ cup heavy cream

Cherries and Syrup

1 cup of cherries and remove the seeds.
2 tablespoons water
2 tablespoons sugar

You can use fresh cherries, dark sweet cherries, or canned cherries.

Many traditional recipes use maraschino cherries, but personally I recommend using fresh cherries or dark sweet cherries. They have a deeper flavor and taste much more natural. My family and I are not big fans of maraschino cherries, so fresh or dark cherries really enhance the taste of this cake.

Options

• 1 cup fresh cherries (preferred)

• Dark sweet cherries (canned)

• Canned maraschino cherries with syrup

If using canned cherries, simply reserve the syrup from the jar to brush onto the cake.




How to Make Black Forest Swiss Roll

1. Prepare the Chocolate Ganache

Add chocolate and heavy cream to a microwave safe bowl. Microwave in short 20 second intervals, stirring in between until smooth.

Let the ganache cool at room temperature until it becomes thick and spreadable.

2. Preparing Fresh Cherry Filling and Syrup

If you’re using fresh cherries, this simple step will create both the syrup and the filling.

Take cherries and remove the seeds.

Add them to a saucepan with water and sugar

Cook on medium low heat for about 10 minutes until the cherries soften and a light syrup forms.

Reserve the syrup to brush on the cake and remove the cherries. Once cooled, chop the cherries roughly to use as filling inside the cake.

This step adds a much fresher and richer cherry flavor.

3. Make the Chocolate Sponge

Preheat oven to 350°F and line a 10×15 inch baking sheet with parchment paper. Do not grease the pan.

Whisk the eggs and sugar on medium high speed for about 5–7 minutes until the mixture becomes pale, thick, and fluffy. It should almost triple in volume.

Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.

Spread the batter evenly into the prepared baking sheet.

Bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.

4. Roll the Cake While Warm

While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Once the cake is baked, loosen the edges and flip the cake onto the prepared towel. Carefully remove the parchment paper and dust the top of the cake with more powdered sugar.

Roll the cake gently with the towel from the short side. This step helps the cake develop “muscle memory”, making it easier to roll again later without cracking.

Place the rolled cake aside and allow it to cool completely.

5. Prepare the Whipped Cream

In a mixing bowl, whip the cold heavy cream with sugar, vanilla, and a pinch of salt until medium stiff peaks form.

Do not overwhip.

6. Assemble the Cake

Once the cake has cooled, carefully unroll it.

Brush the sponge generously with the cherry syrup.

Spread a layer of whipped cream evenly across the cake and sprinkle chopped cherries over the cream.

Roll the cake back tightly in the same direction.

It is completely normal if a little filling comes out during rolling.

Decorating the Cake

I followed the original method of coating the cake with chocolate ganache, then used a spatula to create rustic ridges so the cake resembles a wooden log.

However, another delicious decoration option is closer to the classic Black Forest cake look.

Instead of ganache you can:

• Cover the cake with whipped cream

• Add generous chocolate shavings

• Pipe whipped cream swirls

• Top each swirl with cherries 🍒

Both decoration styles taste amazing, it simply depends on the look you prefer.



Storage Tips

• Store the cake in an airtight container in the refrigerator

• Best enjoyed within 2–3 days

• For best freshness, decorate the cake the same day you plan to serve it


This Black Forest Swiss Roll is the perfect dessert if you love the classic combination of chocolate, cherries, and cream. It looks elegant and impressive, yet it’s surprisingly simple once you know the technique.

Whether you decorate it like a rustic Yule log or keep it classic with whipped cream and chocolate shavings, this cake is guaranteed to be a crowd favorite.

If you try it, don’t forget to tag @morewishcuisine on Instagram so I can see your creations!


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Tuesday, March 10, 2026

Date Bark - Easy recipe and hacks by morEwish

 


If you love stuffed dates, this Date Bark recipe is about to become your new favorite treat!

This recipe went viral last year, and after finally trying it myself, I completely understand why. If you're a fan of stuffed dates, this method is a huge time saver compared to stuffing each individual date and honestly, it's just as delicious (maybe even better!).

Instead of filling dates one by one, you flatten them into a base, spread a generous filling, top with melted chocolate, and slice into pieces. Quick, easy, and incredibly satisfying.

Today I made two flavors:

Peanut Butter Date Bark

Dubai Pistachio Kunafa Chocolate Date Bark (my current obsession!)

The best part? The possibilities are endless. You can make it with Nutella, almond butter, tahini, pretzels, sea salt, sunflower seeds, or even protein spreads for extra nutrition.

I personally filled mine with a generous layer of filling so every bite is rich and satisfying, but you can easily adjust the thickness to your liking.


Why You'll Love This Date Bark


• Much faster than stuffing individual dates
• Naturally sweetened with dates
• Perfect Ramadan or Eid treat
• Great for gifting or dessert platters
• Easily customizable with endless flavors
• Freezer friendly

Flavor Variations

This recipe is extremely versatile. Try these combinations:

• Nutella Date Bark

• Almond Butter & Sea Salt

• Tahini & Dark Chocolate

• Pretzel Crunch Chocolate Date Bark

• Sunflower Seed Butter Bark

• Coconut & White Chocolate

• Peanut Butter Banana Date Bark


Tips

✔ Use soft Medjool dates for easy flattening

✔ Press the dates very tightly together so the bark holds well

✔ Add a pinch of flaky sea salt for a gourmet touch

✔ Chill completely before cutting for clean pieces


Instagram Reel:



Ingredients

For the Date Base

20 Medjool dates

Tools: Parchment paper and Rolling Pin

Step 1: Prepare the Date Base

  1. Slit the Medjool dates and remove the pits.
  2. Place them close together on parchment paper, cavity side facing up. This helps hold more filling.
  3. Once arranged tightly, place another parchment paper on top.
  4. Using a rolling pin, press firmly to flatten the dates into a sticky sheet.

Set aside while preparing the filling.


Peanut Butter Date Bark

Ingredients

  • 1 cup peanut butter (chunky or smooth)
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 2 tablespoons salted peanuts (chopped, for garnish)

Instructions

  1. Microwave the peanut butter for 30 seconds until soft and spreadable.
  2. Spread a generous layer over the flattened date base.
  3. Place the tray in the refrigerator while preparing the chocolate topping.

Melt the Chocolate

  1. Add chocolate chips and coconut oil to a microwave safe bowl.
  2. Microwave in 20–30 second intervals, stirring each time until smooth.

Assemble

  1. Pour the melted chocolate over the peanut butter layer.
  2. Spread evenly.
  3. Sprinkle chopped salted peanuts on top.
  4. Refrigerate for about 1 hour until fully set.
  5. Cut into squares or bark pieces.



Dubai Pistachio Kunafa Date Bark

If you love the viral Dubai chocolate pistachio dessert, this version is absolutely irresistible.

It combines crispy toasted kataifi, creamy pistachio spread, tahini, chocolate, and sweet dates.

Ingredients

  • 1 tablespoon butter
  • 100 gm kataifi (shredded phyllo dough), chopped
  • 3–4 tablespoons pistachio cream
  • 1 tablespoon tahini
  • Melted chocolate (same as above)
  • Chopped pistachios for garnish
  • White chocolate + pistachio cream for drizzle

Instructions

  1. Melt butter in a pan over medium heat.
  2. Add chopped kataifi and roast until golden and crispy. (This step takes patience but is completely worth it!)
  3. Add pistachio cream and tahini and mix well until combined.

Assemble

  1. Spread the pistachio kunafa mixture over the flattened date base.
  2. Pour melted chocolate over the top.
  3. Garnish with chopped pistachios.
  4. Drizzle white chocolate mixed with pistachio cream for extra flavor.
  5. Refrigerate until set, then slice into pieces



Storage Tips

Store in an airtight container in the refrigerator for up to 1 week.

Can be frozen for up to 2 months.

Best served slightly chilled for clean slices


Frequently Asked Questions

Can I make this healthier?

Yes! Use dark chocolate and natural nut butter with no added sugar.

Can I make it vegan?

Yes. Just use vegan chocolate chips.

Can I make it without chocolate?

Absolutely! You can top with granola, coconut flakes, or yogurt drizzle.


Final Thoughts

This Date Bark recipe is the easiest way to enjoy stuffed dates without the extra work.

It’s naturally sweet, incredibly satisfying, and perfect for Ramadan, Eid, gatherings, or a quick sweet snack.

And honestly… once you make it once, you'll start experimenting with all kinds of flavors!

If you try it, don’t forget to tag @morewishcuisine on Instagram so I can see your creations!



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Tuesday, February 17, 2026

Tandoori Chicken Burgers (Ramadan Special, Freezer Friendly & Kid Approved) recipe by morEwish

 


These juicy, flavorful Tandoori Chicken Burgers are simple to prepare, freezer friendly, and perfect for Ramadan, whether for Iftar or for little ones who are not fasting.

These are made with The Spice Lane Tandoori Masala, freshly ground in Illinois and known for being 100% natural with no preservatives, no artificial colors, and no additives.


Why This Works So Well for Ramadan

These burgers are:

Easy to prep in advance

Freezer friendly

Filling without being too heavy

Loved by kids and adults alike

For moms managing suhoor, school schedules, and Iftar prep, having something ready that cooks quickly makes all the difference.


Instagram Reel:



Ingredients

For the Tandoori Chicken Patties

1 lb boneless chicken (preferably thighs for extra juiciness)

(You can use half thighs and half breast if preferred.)

1 slice bread

1 tablespoon mayonnaise

1 teaspoon The Spice Lane Tandoori Masala

½ teaspoon The Spice Lane Red Chili Powder

½ teaspoon black salt

½ teaspoon salt (or to taste)

For the Cilantro Herbed Mayo

½ cup mayonnaise

¼ cup fresh cilantro, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

Salt to taste

For Assembling the Burgers

Burger buns

Cheese slices

Mayonnaise (for spreading)

Lettuce

Sliced tomatoes

Sliced onions

Sliced cucumbers

Instructions

Step 1: Prepare the Chicken Mixture

Add chicken, bread, mayonnaise, and all spices to a food processor.

Blend until well combined but not overly smooth. The mixture should be soft but hold its shape.

Step 2: Shape the Patties

Use a burger press for even patties.

Or wet your hands lightly and shape them manually.

You can freeze the patties at this stage. Lay them flat on a tray first, then transfer to freezer bags once solid.

Step 3: Cook the Patties

Cook using your preferred method:

  • Grill (4–5 minutes per side)
  • Grill pan indoors
  • Shallow fry in a lightly oiled pan

Cook until internal temperature reaches 165°F.

Step 4: Make the Cilantro Mayo

In a small bowl, mix mayonnaise, cilantro, lemon juice, garlic, and salt.

Refrigerate for at least 30 minutes to allow flavors to develop.

Assembly

Toast the burger buns lightly.

Spread a thin layer of mayonnaise on the both sides of the bun.

Add a cheese slice.

Place the warm tandoori chicken patty on top.

Spoon a generous amount of cilantro mayo over the patty.

Add lettuce and your choice of sliced tomatoes, onions, and cucumbers.

Cover with the top bun.

Serve hot with fries and ketchup.



About The Spice Lane

I’m currently collaborating with The Spice Lane, and one thing I genuinely appreciate about their spices is their quality commitment.

They state their spices are:

  • 100% natural
  • No preservatives
  • No artificial colors
  • No additives
  • Freshly ground in Illinois

When making something as simple as chicken burgers, good quality spice blends truly make the difference in flavor.


Tips & Tricks 

Use chicken thighs for maximum juiciness.

Do not skip the mayo in the patties, it prevents dryness.

Wet your hands before shaping to prevent sticking.

Freeze patties flat on a tray first, then transfer to bags.

Patties can be cooked directly from frozen (just add a few extra minutes).

For younger kids, reduce red chili powder.

Toast buns lightly to prevent sogginess.

Make slider size patties for Iftar platters.


Final Thoughts

Ramadan meals don’t have to be complicated to feel special. Sometimes it’s the simple, comforting foods, made with care, that bring everyone to the table with excitement.

These Tandoori Chicken Burgers are hearty, flavorful, and practical. Perfect for busy evenings, growing kids, and those moments when you want something satisfying without spending hours in the kitchen.

May your Ramadan be filled with ease, barakah, and meals that nourish both body and soul, InshaAllah. 



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Saturday, February 14, 2026

Orange Posset 🍊 (Chocolate Topped) – The Creamiest Winter & Ramadan Dessert by morEwish



If you’re looking for a luxurious yet simple dessert that feels elegant enough for Eid but easy enough for a cozy winter evening, this Orange Posset with Chocolate Ganache is it.

Made with just cream, sugar, and fresh citrus, this British classic transforms into a stunning showstopper whenserved inside real orange shells and topped with silky dark chocolate.




What is Orange Posset?

Posset is a traditional British dessert made from heavy cream, sugar, and acid (usually lemon). The acid reacts with boiled cream and naturally thickens it, no gelatin, no eggs, no cornstarch required.
In this version, we use fresh oranges and a touch of lemon juice to help it set perfectly every time

Why This Dessert Is Perfect for Winter & Ramadan 


🍊 Winter Comfort
During colder months, juicy citrus fruits are at their peak. The richness of cream paired with fresh orange makes this dessert feel indulgent yet refreshing after a hearty meal.

🌙 Ramadan Iftar Treat
After a long fast, you want something: Light but satisfying, not overly heavy, easy to prep ahead
This Orange Posset can be made 1–2 days in advance, making it ideal for Ramadan hosting.

✨ Eid Dessert Idea
Serve these in hollowed orange halves for a beautiful presentation that looks like you spent hours in the kitchen.. when it actually takes just minutes of active work.

 


Why You’ll Love This Orange Posset Recipe

No baking required
Only a few simple ingredients
Naturally sets without gelatin
Make-ahead friendly
Perfect for Ramadan and Eid


Frequently Asked Questions


Can I make orange posset without lemon juice?
Lemon juice helps ensure proper setting. Some oranges are not acidic enough on their own, so it’s recommended not to skip it.

Can I serve this in ramekins instead of orange shells?
Yes. Ramekins or small glass jars work beautifully if you prefer a simpler presentation.

Why did my posset not set?
The most common reasons are:
  • Cream did not boil long enough
  • Not enough acidity
  • Using lighter cream instead of heavy cream

Instagram Reel:




Ingredients for Orange Posset

6 whole oranges, halved and scooped (if serving inside)
Zest from 1 orange
2 cups heavy cream
½ cup granulated sugar
4 tbsp fresh orange juice (strained)
2 tbsp lemon juice

Chocolate Ganache Topping

½ cup dark chocolate chips
½ cup milk chocolate chips
¾ cup heavy cream

How to Make Orange Posset

Step 1: Prepare the Orange Shells

Cut the oranges in half crosswise.
Carefully scoop out the inside while keeping the peel intact.
Place the orange halves cut side up in a muffin tin to keep them stable

Tip:
If the oranges don’t sit flat, trim a small slice from the bottom to help them stand upright while chilling.

Smart prep:
Use the scooped orange flesh to extract the juice needed for the recipe... no waste.

Step 2: Prepare the Zesty Sugar

In a bowl, mix the sugar and orange zest.
Rub them together using your fingers until the sugar becomes fragrant and lightly tinted orange. This releases the natural citrus oils and enhances the flavor.
Do not skip this step.. it makes a big difference.

Step 3: Boil the Cream

In a saucepan, combine, heavy cream and the zested sugar
Bring to a full rolling boil over medium heat, stirring frequently.
Once boiling, continue boiling for 2 full minutes.

Important:
Do not exceed 3 minutes to prevent a grainy texture.

Step 4: Add the Citrus Juice

Remove the saucepan from heat.
Let the mixture cool slightly for about 1–2 minutes.

Slowly whisk in strained orange juice and fresh lemon juice
The mixture will begin to thicken slightly as the acid reacts with the cream.

Step 5: Fill and Chill

Pour the mixture into the hollowed orange halves or ramekins.
Refrigerate for at least 4 hours or overnight until fully set.
The posset should hold its shape with a gentle jiggle.

How to Make Chocolate Ganache


In a microwave-safe bowl, combine dark chocolate chips and milk chocolate chips with heavy cream
Microwave for 1 minute and 10 seconds.

Whisk vigorously until smooth and glossy.

Let it cool slightly so it remains pourable but not hot enough to melt the set posset.

Spoon a thin layer over each chilled posset.

Return to the refrigerator for 10–15 minutes until the ganache sets.





Garnish Ideas

Fresh mint sprig
Orange zest
Chocolate curls
A light sprinkle of sea salt

Tips for Perfect Orange Posset

Use heavy cream only. Lighter creams will not set properly.
Always bring the cream to a true rolling boil before adding citrus.
Zest the orange before cutting it.
Avoid the white pith when zesting to prevent bitterness.
Rub zest into sugar to enhance citrus flavor.

Make Ahead and Storage

This orange posset can be made 1–2 days in advance.
Store covered in the refrigerator.
Best served chilled.


This Orange Posset is proof that simple ingredients can create something truly elegant. With just cream, sugar, and fresh citrus, you get a silky, naturally set dessert that feels both refreshing and indulgent.
What I love most about this recipe is how effortlessly it comes together. No baking. No complicated steps. Just simple technique and beautiful results.


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Thursday, February 12, 2026

Easy Chicken Hot and Sour Soup - Restaurant Style recipe by morEwish

 


There’s something so comforting about a steaming bowl of hot and sour soup, spicy, tangy, slightly sweet, and loaded with crunchy vegetables and tender chicken.

This is my go to restaurant style Chicken Hot & Sour Soup recipe that’s easy to make at home and tastes even better than takeout. It’s hearty enough to be a complete meal and perfect for cold evenings, Ramadan iftar starters, or when you’re craving something warm and satisfying.

If you have homemade chicken stock ready, this soup comes together in under 25 minutes!


Is Hot and Sour Soup a Complete Meal?

Yes! This soup contains:

  • Protein (chicken & egg)
  • Fiber (vegetables)
  • Hydration (stock base)

Pair it with salad, crabckers or enjoy it alone for a light but filling meal.


Instagram Reel:



Ingredients

1 tsp oil
1 tsp garlic, chopped
1 1/2 - 2 cups shredded chicken (from stock)
½ cup carrot, julienne
½ cup capsicum (bell pepper), julienne
½ cup cabbage, shredded
½ tsp black pepper powder
½ tsp white pepper powder
1½ tsp salt (or to taste)
½ tbsp sugar
6 cups chicken stock 
2–3 tbsp chili sauce
3–4 tbsp tomato ketchup
2–3 tbsp soy sauce
2 tbsp vinegar
1½ tbsp chili garlic sauce
2–3 tbsp cornflour
3–4 tbsp water
3 eggs, whisked 
Spring onion leaves for garnish

Instructions

Step 1: Prepare the Base

In a large pot, heat oil. Add chopped garlic and saute for about a minute until fragrant (do not brown).

Step 2: Add Chicken

Add shredded chicken and saute slightly to give it a light toasty flavor.

Step 3: Add Vegetables

Add carrots, capsicum, and cabbage. Stir well and cook for 2–3 minutes.

Step 4: Season

Add black pepper, white pepper, salt, and sugar. Mix well.

Step 5: Add Stock

Pour in chicken stock and bring it to a boil.

Step 6: Add Sauces

Add chili sauce, tomato ketchup, soy sauce, vinegar, and chili garlic sauce. Stir well and bring to a boil again.

Step 7: Thicken the Soup

In a small bowl, mix cornflour with water until smooth.

Slowly add it to the soup while stirring continuously. Cook until the soup thickens to your desired consistency.

Step 8: Add Egg 

Lower the flame. Slowly pour whisked eggs in a thin stream while gently stirring to create egg ribbons. Cook for 1 minute.

Step 9: Garnish

Turn off the heat. Garnish with fresh spring onion leaves.

Serve hot and enjoy!



Tips & Tricks

Adjust vinegar and chili sauce according to your spice tolerance.

For extra heat, add crushed red chili flakes.

Don’t skip white pepper, it gives authentic restaurant flavor.

Add mushrooms or any protein or vegetables for variation.

If you prefer thicker soup, increase cornflour slightly.


This easy chicken hot and sour soup recipe is flavorful, satisfying, and perfect for winter dinners or Ramadan iftar. With simple ingredients and homemade stock, you can recreate restaurant style soup right in your kitchen.



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