CARAMEL CHOCOLATE LOG
This fabulous gluten-free cake has a festive spiced cream and dulce de leche filling - drizzle with white chocolate for an extra-special end to a Christmas dinner party
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- Lightly grease a 26 x 36cm baking tray with a substantial rim and line with baking parchment. Heat oven to 180C/160C fan/gas 4.
- To make the filling, put all the ingredients in a small saucepan and bring to the boil over a medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling film and place in the fridge for a few hrs or until fully chilled.
- Put the eggs and caster sugar in a large bowl and use an electric whisk to whisk for 5-8 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted from the bowl. In a separate bowl, mix together the cocoa powder, oat flour and a pinch of salt. Working in three additions, carefully sieve the dry ingredients over the egg mixture and carefully fold in, keeping the mixture light and airy. Carefully pour the batter onto the prepared tray and gently level out to an even layer.
- Bake for 12-14 mins or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool (unlike other roll cakes, this one isn't pre-rolled as it is more likely to crack).
- Once the cake is at room temperature, confidently turn over in one motion onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment.
- Whisk the spiced cream filling until it holds soft peaks, then spread to an even layer, leaving 2cm along the short edge clear. Spoon the dulce de leche randomly all over the filling and use a knife or a spoon to swirl together.
- Carefully roll the cake, using the parchment underneath to help, making sure the uncovered sponge edge is at the end of the roll. Don't worry if the cake splits a little, this is to be expected. Dust the cake with a thin layer of icing sugar and carefully lift onto a serving plate. To finish, drizzle the cake with the white chocolate. As this cake is made with very little fat, it is best served on the day it is made, as it will dry out more quickly.
Nutrition Facts : Calories 385 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CARAMEL NUT LOGS
It's a good thing this recipe makes a lot-the wrapped logs never stick around long! They take a bit of effort to make but are well worth it. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 4-1/2 pounds.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 44mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL LOG
This is a very good, easy recipe- if you like caramel and pecans like i do! I got this recipe from my aunt, i have made it many many times. I strongly suggest you "quick freeze" the marshmallows before adding them to the candy mixture, because i have found it prevents them from "melting away" into the caramel. Hope you enjoy!
Provided by sage456
Categories Candy
Time 20m
Yield 2 logs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt candy, butter and cream in microwave at medium, stirring frequently.
- Add marshmallows and nuts.
- Roll in coconut flakes.
- Shape into two logs and freeze.
- Cut into slices.
Nutrition Facts : Calories 230.2, Fat 14.4, SaturatedFat 5.4, Cholesterol 12.1, Sodium 104.4, Carbohydrate 25.8, Fiber 1.1, Sugar 20.9, Protein 2.3
CARAMEL NUT LOG
Make and share this Caramel Nut Log recipe from Food.com.
Provided by xaylan
Categories Candy
Time 45m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
- Stir until well mixed.
- Stir in 4 1/2 cups powdered sugar; mix well.
- Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
- Divide mixture into 6 equal parts.
- Shape each into 5x1-inch log; wrap in plastic food wrap.
- Freeze until firm (at least 2 hours or overnight).
- Line another baking sheet with waxed paper.
- Set aside.
- Place chopped nuts on another sheet of waxed paper.
- Set aside.
- Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
- Cook over medium heat, stirring often, until caramels are melted and smooth.
- Reduce heat to low to keep caramel mixture warm.
- Remove logs from freezer; unwrap.
- Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
- Turn to coat; allow excess caramel mixture to drip back into pan.
- Place caramel-coated log on nut-covered waxed paper.
- Lifting waxed paper, roll log to coat with nuts.
- (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
- Repeat with remaining logs.
- Refrigerate 1 hour; wrap each log in plastic food wrap.
- Store refrigerated.
- To serve, cut each log into 12 slices; place each into foil candy cup.
Nutrition Facts : Calories 1167.7, Fat 49.3, SaturatedFat 17.5, Cholesterol 57.3, Sodium 338.1, Carbohydrate 176.4, Fiber 4.2, Sugar 149.8, Protein 16.2
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- Combine 1/2 cup butter and marshmallow crème in bowl. Microwave, stirring once, 1 1/2-2 1/2 minutes or until melted. Stir until well mixed. Stir in 4 1/2 cups powdered sugar; mix well. Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
- Divide mixture into 6 equal parts. Shape each into 5x1-inch log; wrap in plastic food wrap. Place logs onto ungreased baking sheet. Freeze at least 2 hours or overnight until firm.
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