Tuesday, December 25, 2018

Christina's Cucina: Mocha Yule Log

This year when my mom asked what kind of cake we were having for Christmas dinner dessert, I volunteered without really thinking through my decision.  I mean, Christmas dessert is a big deal.  You can't just bring any old cake.  So I decided to just go all out and make a fabulous yule log cake.  Despite appearances, the cake and filling are actually surprisingly light, and the mocha filling is just perfect with the rich chocolate sponge and frosting.  Plus, it rolled perfectly, making for a very relieved baker.  Merry Christmas, all!

Mocha Yule Log
From Christina's Cucina blog and Hershey's

6 large egg whites, at room temperature
¾ cup granulated sugar, divided use
6 large egg yolks
 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
Confectioner’s sugar, for rolling cake

1½ cups heavy cream
½ cup confectioner’s sugar
¼ cup unsweetened cocoa powder
2 teaspoons instant espresso powder

6 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
2⅔ cups confectioner's sugar
4 to 6 tablespoons milk
½ cup unsweetened cocoa powder
Mint sprigs and fresh cranberries, for decorating

Prepare 15x10x1-inch jelly (Swiss) roll pan by buttering the pan, lining with parchment paper, and then lightly buttering the paper. Preheat oven to 375ºF.

In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add ¼ cup sugar, two tablespoons at a time, beating until stiff peaks form.  Set aside.

Using the same beaters, beat yolks at high speed, adding remaining ½ cup sugar, two tablespoons at a time, until very thick (about 4 minutes.  At low speed, beat in cocoa, vanilla and salt until smooth.  With a spatula, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible). Spread evenly into pan.

Bake for 15 minutes, or until surface springs back when gently pressed.  Place a clean linen kitchen towel on workspace and sprinkle with confectioner's sugar. Turn cake out onto sugared towel and carefully peel off paper. Roll up cake, starting with the short end.  Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely.

Place all filling ingredients in a bowl and beat until thick; then chill.

To assemble, unroll the cake and cover with filling to 1" from the edge.  Re-roll without the cloth, and place seam side down onto serving plate.  Cut a piece off the end of the log, at a 45 degree angle.

To prepare frosting, mix together the butter, vanilla, sugar, and 2 tablespoons of milk until smooth. Add cocoa powder and enough milk to make the frosting spreadable.

Spread a little frosting on an end of the piece and attach it to the log to make it look like a log with a cut branch on it.  Frost the entire log, and make the frosting look like wood by making rough streaks with a fork.  Decorate with mint sprigs and cranberries.

No comments: