Wednesday, December 12, 2012

Chocolate Yule Log (Recipe)


This is a recipe I would love to try for Christmas!  For my family I'd have to omit the coffee, since I'm the only coffee drinker.  But with or without the coffee, I predict that this will be delicious!

Yield: 12 servings
Prep: 65 min. + chilling
Bake: 15 min. + cooling
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries.
-- Jenny Hughson, Mitchell, Nebraska, Former Field Editor

Ingredients
5 eggs, separated
1 cup sugar, divided
½ cup cake flour
¼ cup baking cocoa
¼ teaspoon salt
½ teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
½ cup confectioners' sugar
1-½ teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1-½ teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons 2% milk
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add ½ cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until the cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within ½ in. of edges. Roll up again. Place on serving platter; chill.
6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

About Taste of Home

Taste of Home is America's connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription www.TasteofHome.com or on your favorite digital download device.

For more information please visit http://www.bestlovedrecipes.com, and follow on Facebook and Twitter

1 comment :

I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.

ShareThis