CHOCOLATE PEPPERMINT LOG
What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. -Brenda Sinclair, Princeton, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 178mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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A sad umar khan
[email protected]The chocolate peppermint log was a bit too minty for my taste, but my friends loved it.
Anzal Tv
[email protected]This recipe is definitely a keeper! I'll be making this chocolate peppermint log again and again.
Ranjeet Shetty
[email protected]I had some trouble getting the chocolate to set properly, but the chocolate peppermint log still tasted great.
Rajkumar yadav
[email protected]The chocolate peppermint log was a bit too sweet for my taste, but overall it was a good dessert.
DW Myers
[email protected]This was my first time making a chocolate peppermint log and it turned out great! I followed the recipe exactly and it was easy to follow.
Monique Francis
[email protected]I made this chocolate peppermint log for my family and they loved it! The chocolate was rich and decadent, and the peppermint filling was the perfect touch of sweetness.
Haley Wright
[email protected]This recipe is a keeper! The chocolate peppermint log was a delicious and festive addition to my holiday dessert table.
Dhanmaya Bantha
[email protected]The chocolate peppermint log was easy to make and turned out beautifully. The mint flavor was subtle and complemented the chocolate perfectly.
Saroj Chaudhary
[email protected]I've made this chocolate peppermint log several times now and it's always a crowd-pleaser.
Sefako John Mafoyane
[email protected]This chocolate peppermint log was a hit at my holiday party! It was so easy to make and everyone loved the delicious combination of chocolate and peppermint.