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Holiday Chocolate Log with Chocolate Truffle Cream Frosting

Source of Recipe

Internet


List of Ingredients

6 eggs
3/4 cup granulated sugar, divided
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
Dash of salt
Confectioners' sugar
Filling (see recipe)
Chocolate Truffle Cream Frosting
Candied cherries for garnish


Recipe

Separate eggs.

Grease bottom of 15 1/2 x 10 1/2-inch jellyroll pan. Line with wax paper. Grease wax paper lightly. Preheat oven to 375 degrees F. In large bowl, beat egg whites with electric mixer at high speed, just until soft peaks form when beater is slowly raised. Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form when beater is slowly raised. With same beaters, beat yolks at high speed, adding remaining 1/2 cup sugar, 2 tablespoons at a time. Beat until mixture is very thick, about 4 minutes. At low speed, beat cocoa, vanilla extract and salt into yolk mixture, just until smooth. With wire whisk or rubber scraper, using an under-and-over motion, gently fold cocoa mixture into egg whites, just until blended. No egg white should show. Spread evenly in prepared pan. Bake 15 minutes or until surface springs back when gently pressed with fingertip. Sift confectioners' sugar in 15 x 10-inch rectangle on clean linen towel. Turn cake out onto sugar-covered towel. Lift off pan and peel paper off cake. Roll up jellyroll style, starting with short end, towel and all. Cool completely on rack, seam side down, at least 30 minutes. Prepare filling and frosting.

Unroll cake and set towel aside. Spread cake with filling to 1-inch from edge; re-roll. Place, seam side down on plate. Cover loosely with foil. Refrigerate 1 hour before serving. To serve, top with chocolate truffle cream frosting and decorate with candied cherries. Cake can also be topped with confectioners' sugar, and decorated with angelica (see note) and cherries. Makes 10 servings.

NOTE: The chocolate log can be made a week in advance, then frozen, wrapped in foil. Let stand at room temperature to thaw for about 1 hour before serving. Angelica is available at specialty food stores and some supermarkets.

Filling

1 1/2 cups whipping cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee powder
1 teaspoon vanilla extract

To make filling: Combine ingredients except cherries for garnish in medium bowl and beat with electric mixer until thickened, then refrigerate.


Chocolate Truffle Cream Frosting

4 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant coffee or espresso powder (optional)
1/3 cup boiling water
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut in small pieces

Whisk together in medium size heat-proof (preferably stainless steel) bowl the egg yolks, sugar and coffee powder if using. Whisk in boiling water. Set bowl in large skillet of barely simmering water and heat, stirring constantly until the mixture reaches 160 degrees F on an instant-read thermometer. Remove from heat and stir in chocolate and butter. Stir until chocolate and butter are melted and mixture is smooth. Let cool until spreadable. This frosting keeps, refrigerated, up to 6 days. Soften and stir until smooth before using. Makes about 3/4 cup.