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 extractRecipe
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.
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