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Christmas: Christmas Log

Source of Recipe

Judy N. from Toronto


Recipe Introduction

"The mocha frosting is decadent and the Log makes a wonderful centrepiece that will impress your friends over the Holidays!"

List of Ingredients

2/3 cups sifted cake flour
1/4 tsp salt
1 tsp baking powder
3 egg yolks
1/2 cup fine sugar
1/2 tsp vanilla or almond extract
1/4 tsp lemon extract
3 egg whites
1/4 cup fine sugar




Recipe

Sift together cake flour, salt and baking powder. In a separate container beat egg yolks until light and add 1/2 cup sugar gradually, beating till very thick. Add vanilla or almond and lemon extract. In a third container, beat egg whites until soft peaks form. Add 1/4 cup sugar gradually while beating. Fold 1/2 the dry ingredients into the egg yolk mixture. Then fold in 1/2 the egg white mixture. Fold in remaining dry ingredients and the remaining egg white mixture. Spread the batter into a 12 inch by 14 inch pan, lined on the bottom with greased wax paper. Bake at 400 degrees Fahrenheit for 12 minutes or until firm and golden. Dampen a clean cloth or tea towel and sprinkle the towel with coarse granulated sugar. Loosen edges of cake with wet knife and invert on sugared cloth. Remove wax paper and roll cake up in the towel. Leave at room temperature until cool. Unroll and spread with mocha filling. Frost the ends of the cake with the rest of the filling.

Mocha Filling:
4 squares chocolate, unsweetened
1/2 cup soft butter
1 1/2 cups sifted icing sugar
2 egg yolks
2 tbsp cold strong coffee
1 tsp vanilla extract

Melt four squares unsweetened chocolate and set aside. Beat soft butter, sifted icing sugar, egg yolks, cold strong coffee, and vanilla extract together in a bowl until fluffy. Add 1 tablespoon of the melted chocolate. Measure 3/4 cup of mixture and set aside for the filling. Add remaining melted chocolate to the bowl and use for mocha frosting. If frosting thickens, soften over a bowl of hot water.

Decoration:
Frost cake with mocha frosting and cover ends with mocha filling. Use fork to simulate bark. Use toothpick to mark growth rings. Make meringue mushrooms * . Sprinkle with cocoa powder and place around log.

MERINGUE MUSHROOMS---

2 egg whites
1/8 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
1/3 cup chocolate chips
1/4 tsp. solid vegetable shortening
cocoa powder


Preheat oven to 200 degrees. In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla and beat until stiff peaks form.

Lightly grease and flour baking sheets OR line with parchment paper. Pipe 15 mounds, 1-1/2" in diameter, onto the cookie sheets (the mushroom caps). Smooth tops with a wet finger. Pipe rest of egg white mixture into 15 upright 1-1/4" lengths (the mushroom stems). Bake at 200 degrees for 1-3/4 hours. Turn off oven and cool in oven for 30 minutes. Cool completely.

With a sharp knife, cut a small hole in underside of each mound, or cap. Melt chocolate chips and shortening until smooth. Spread underside of cap with chocolate and attach stem to cap. Let dry, upside down, on waxed paper until chocolate is set. Just before serving, sift cocoa through strainer over tops of mushrooms.

Source: Hershey's