Yule Log

Course : Holiday
Serves: 6
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Ingredients:

---YULE LOG---
4 large eggs -- separated
1/4 cup cocoa powder
1/4 cup sifted cake flour
1/4 cup granulated sugar + 2 tablespoons -- divided
2 cups mocha or chocolate buttercream
1/2 cup rich buttercream *
2 tablespoons cocoa powder
---RICH BUTTERCREAM---
3/4 cup granulated sugar
1/4 cup water
1 pinch cream of tartar
5 large egg yolks -- beaten
1 1/3 cups sweet butter at room temperature
3 drops vanilla extract
 

Preparation / Directions:

* (add more melted dark chocolate to this to make a very dark brown shade, much darker than the Mocha or Chocolate Buttercream) Preheat oven to 400 degrees F. One baking sheet, 9 x 16 inches, lined with wax paper. Beat the egg yolks in a deep bowl until light and fluffy. Combine and sift together the cocoa powder and cake flour. Beat the egg whites until stiff, adding 1/4 cup sugar gradually while beating. Fold approximately 1/3 of the beaten egg whites gently into the yolks. Then stir the yolk mixture quickly into the remaining egg whites. Dust the sifted cocoa powder and flour on top of the yolk ingredients and fold all ingredients gently together. Avoid overmixing and breaking up the air cells. Spread the batter evenly onto the baking sheet and bake at 400 degrees F for about 8 minutes or until golden brown. Reverse on a table sprinkled with 2 tablespoons granulated sugar and 2 tablespoons cocoa powder. Cool and peel off the paper. Spread the cooled cake with Mocha or Chocolate Buttercream approximately 1 inch thick. Roll tight like a jelly-roll and cut each end at a light angle. Cover entirely with the remaining Buttercream, using a fork to imitate a woody texture. Using the Rich Buttercream and a pastry bag, squeeze out swirls on the ends to resemble wood swirls and some on the log itself. It can also be used to write a message on top. THE BUTTERCREAMS Rich Buttercream Combine the sugar, water, and cream of tartar in a deep saucepan. Cook until hard ball stage or when the temperature on a candy thermometer reaches 245 degrees F. Place the egg yolks in a deep bowl and beat with an electric mixer. When the sugar has reached the correct temperature, pour the hot syrup gradually and in a continuous stream into the beaten yolks. Continue beating until the mixture is thick and cool. Add the butter gradually and whip all ingredients until creamy and light. Stir in the vanilla extract. NOTE: Buttercream filling will soften in a hot kitchen. Keep finished cakes in the refrigerator or in a cool place until serving time. Chocolate Buttercream Melt 4 oz. Or 4 squares semi-sweet chocolate over hot water, stirring constantly. Cool to lukewarm and stir into the Rich Buttercream. Blend thoroughly. Mocha Buttercream Dissolve 3 tablespoons instant coffee in cup hot water. Cool to lukewarm. Stir the coffee mixture into the Rich Buttercream. NOTE: To make more of a log, make two, and join them end to end. Then cover with the cream. When snipping the ends off at an angle, attach them to the sides to look like sawed-off branches. Some will find the buttercream too heavy and rich. Experiment by adding a whipped cream to some of it, to make it lighter and less sweet. The dough itself can be of a recipe of your own, if you have one you like, cuz it's the Buttercream that makes the lo

 

Nutritional Information:

219 Calories (kcal); 8g Total Fat; (31% calories from fat); 7g Protein; 32g Carbohydrate; 302mg Cholesterol; 45mg Sodium


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