| 1. | Combine raisins and rum. Set aside. |
| 2. | Place biscuits on a tray; sprinkle with extra rum and set aside. |
| 3. | Place dark chocolate and butter in a heatproof bowl over simmering water, stirring occasionally, until melted. Cool to room temperature (about 30 minutes). Beat 150mls cream until thick. Stir in chocolate mixture. Transfer to a medium bowl; stir in raisins, almonds and biscuits. Refrigerate 2 hours. |
| 4. | Lay a 50cm long piece of baking paper on bench. Pile raisin mixture 30cm along centre. Roll up and twist ends to form a sausage shape. Refrigerate overnight. |
| 5. | Place milk chocolate and remaining 150mls cream in a medium sized heatproof bowl. Fill a medium sized saucepan with about 3cm water. Bring water to boil, then remove from heat. Place bowl firmly over saucepan (water should not touch bowl). Stir chocolate mixture continuously until smooth. Set bowl aside for 10 minutes. Stir gently, then refrigerate until firm but still spreadable (about 30 minutes). |
| 6. | Unwrap log and trim ends to log shape. Place log on a tray lined with baking paper. Cover with chocolate mixture. Make bark marks with a fork (wipe any excess chocolate mixture that collects on fork). Slice 2 x 3cm long pieces of Picnic bar and push into icing to form branch stubs. Decorate log with Flake, then dust with icing sugar. Top with pistachio nuts and cherry. Refrigerate until firm. Use an egg slice to assist in transferring log to serving platter. |
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