Wednesday, December 28, 2011

Chocolate Yule Log


I'm a little late with a yule log post but you never know, someone might still want to make one and call it a New Year's Eve jelly roll :). Also, jelly rolls are perfect for any time of the year because you can make them in any flavor. This particular one is chocolate cake, vanilla whipped cream frosting and chocolate icing that resembles fudge. 

I had some guests over and forgot to take a picture of it when it was whole because that would have been pretty also. It also was slightly more rounded initially but by the time I had taken the picture it had been wrapped in plastic wrap which always flattens desserts.
I also used a 12"x12" pan because it was what I had but you could always "make" your own pan that is the correct dimensions with foil by bending it to make "sides" because the batter is fluffy and won't push the sides down. The recipe for the cake and frosting is from Hershey's but the filling is a basic whipped cream because I didn't want a mocha filling. A lot of people don't make jelly rolls because they're afraid it will break or fall apart. I have had my fair share of broken cake, jelly rolls and sheet cakes (oops!). As long as you follow the directions and it's a quality recipe it should turn out very well to say the least. Happy Baking!

Yule Log
Ingredients
- 4 eggs, separated and at room temperature
- ½ cup plus 1/3 cup sugar, divided
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup cocoa
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
-
teaspoon salt
-
cup water
- cream filling (recipe follows)
- chocolate glaze (recipe follows)

Directions
  1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.
  3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.
  4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.
  5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.
  6. Unroll cake; remove towel. Spread with filling; re-roll cake. Working quickly, spread chocolate glaze over top and sides. Cover; refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.
Cream Filling:
- 1 cup heavy whipping cream
- ½ cup confectioners' sugar

1. In a large bowl, beat cream until it begins to thicken. Add sugar. Beat until stiff peaks form; chill.

Chocolate Glaze:
- 2 tablespoons butter or margarine
- 2 tablespoons cocoa
- 2 tablespoons water
- 1 cup powdered sugar
- ½ teaspoon vanilla extract

1 Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
2 Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup.



Recipe adapted from Hershey Kitchens

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