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Chocolate and White Yule Log




Source of Recipe


unknown


List of Ingredients




Ingredients
4 eggs, separated and at room temperature
1/2 cup Plus 1/3 cup Sugar, divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup HERSHEY'S cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
WHITE cream FILLING
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup HERSHEY'S Premier white chips
1/4 cup milk, 1 teaspoon vanilla extract
1 cup (1/2 pt.) cold whipping cream
Chocolate GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S cocoa or Dutch Processed cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Recipe



Directions
Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

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.

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.

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.

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.

Prepare WHITE cream FILLING.

Unroll cake; remove towel.

Spread with filling; reroll cake.

Spread chocolate GLAZE over top and sides.

Cover; refrigerate until just before serving.

Garnish with WHITE LEAVES and Candied cherries, if desired.

Cover; refrigerate leftover dessert.
WHITE cream FILLING
Sprinkle gelatin over cold water in small cup; let stand 1minute to soften.

Place white chips and milk in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred.

Add gelatin mixture and vanilla; stir until gelatin is dissolved.

Cool to room temperature.

Beat whipping cream in small bowl until stiff; carefully fold into chip mixture.

Refrigerate 10 minutes or until filling begins to set.
About 2 cups filling.
Chocolate GLAZE
Melt butter in small saucepan over low heat; add cocoa and water.

Cook, stirring constantly, until smooth and slightly thickened.

Do not boil.
Remove from heat; cool slightly.

Gradually add powdered sugar and vanilla, beating with whisk until smooth.
About 2/3 cup.