CHOCOLATE DECADENCE YULE LOG
A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.
Provided by BOOK_WORM
Categories World Cuisine Recipes European French
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
- In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
- Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
- Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
- For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
- Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 58.8 g, Cholesterol 98 mg, Fat 14.1 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 229.8 mg, Sugar 50.4 g
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Paul Reynish
[email protected]I can't wait to try this recipe!
Ntume Stephen Mosher
[email protected]This Yule log is the perfect dessert for a winter party.
Mr NeWT
[email protected]I'm not a big fan of chocolate, but this Yule log looks so good that I might have to make an exception.
Daniel Deleon
[email protected]This recipe is a bit too complicated for me, but it looks amazing.
mohy zidan
[email protected]I'm definitely going to make this Yule log for my next party.
Akaraj Kaphle
[email protected]This Yule log looks absolutely delicious! I can't wait to try it.
Crispin Belle
[email protected]I'm not much of a baker, but this recipe was easy to follow and I'm really happy with how the Yule log turned out.
Simon Hasani
[email protected]This Yule log is definitely a showstopper! It's perfect for a special occasion.
Murad Hossain
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The Yule log was amazing!
Ali Hanjra
[email protected]The Yule log was delicious, but it was a bit too rich for my taste. I think I would have preferred a lighter filling.
MD Sopon
[email protected]This recipe was easy to follow and the Yule log turned out beautifully! I was so impressed with how it looked and tasted.
Kola Vincent
[email protected]I made this Yule log for my family Christmas dinner and it was a huge success! Everyone loved it, even my picky kids.
Cynthia Ogoke
[email protected]This Yule log was a hit at my holiday party! It was rich and decadent, and the chocolate mousse filling was light and fluffy. My guests raved about it, and I will definitely be making it again next year.