CHOCOLATE GINGERBREAD YULE LOG
If you've tasted a yule log sponge cake, you'll love this version with fresh ginger and spices. The holiday stunner can be made ahead. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 26
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift flour, spices and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, oil and fresh ginger. Fold in flour mixture (batter will be thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large spatula, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in towel jelly-roll style. Cool completely on a wire rack., For filling, in a small bowl, mix mascarpone cheese, confectioners' sugar, cream and salt just until blended; stir in ginger. Refrigerate, covered, while preparing bark and buttercream., For bark, line the underside of a 15x10x1-in. baking pan with parchment. Using an offset spatula, spread melted chocolate in a thin, even layer on parchment. Refrigerate until set, about 30 minutes., For buttercream, place egg whites, sugar and salt in a heatproof bowl; whisk until blended. Place bowl over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 1-2 minutes. , Remove from heat. With the whisk attachment of a mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate., To assemble, unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter. Spread buttercream over cake., To decorate cake, lift chilled chocolate with fingers and break carefully into shards; arrange over buttercream, overlapping slightly. If chocolate becomes too soft, return to refrigerator as necessary., Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices., Freezer Option: Entire cake can be made up to 1 week before serving. Prepare and decorate cake as directed; freeze 2 hours or until firm. Wrap cake in several layers of plastic wrap. Return to freezer; freeze for up to 1 week. To serve, partially thaw wrapped cake in refrigerator overnight. Carefully remove plastic wrap; let cake stand at room temperature 15-30 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 121mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
GINGERBREAD YULE LOG
Nicely seasoned gingerbread holds a sweet creamy filling. This dessert is surprisingly light, so it's easy to indulge in a generous slice after a hearty meal. -Bernadette Colvin, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt., In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly., Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving.
Nutrition Facts : Calories 238 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 93mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE YULE LOG
If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h30m
Yield 10
Number Of Ingredients 16
Steps:
- Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
- Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
- Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
- Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
- Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
- Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
- Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
- Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
- Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
- Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
- Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g
CHOCOLATE YULE LOG CAKE
Complete your holiday spread with a classic Chocolate Yule Log Cake. Not only is our Chocolate Yule Log Cake visually striking, it tastes great too! Grab a fancy platter to display it on and make it a centerpiece of your table alongside your other decorations.
Provided by My Food and Family
Categories Christmas Desserts
Time 2h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400ºF.
- Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
- Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
- Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
- Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
- Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
- Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHRISTMAS CHOCOLATE YULE LOG
This is a great recipe for kids to help do. Its real yummy to eat. You won't need all of the quantities mentioned in the ingredients list, but if you have kids like mine thats ok because they love lemonade and if they have to eat the extra chocolate to help mum then they do that too lol (such a hard task). It's great for the holiday season .. any season really lol it's just yummy
Provided by AussieGal Tracey
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put lemonade into a bowl.
- Get a serving plate ready.
- Take a biscuit and dip it fully into the lemonade (don't do it too long as you don't want the biscuit to fall apart).
- Then spread one side of bikky with cream. repeat the steps with all the biscuits and join them together as you go to make a log.
- (I sometimes make them into a circle and make a cake).
- After you have used up all the bikkys (remembering that kids just have to have one or two themselves lol) spread remaining cream onto the top and sides of log.
- Sprinkle grated chocolate over the log and then give the rest of chocie to kids to eat.
- Put the log in the fridge for at least 45 minutes to set. Enjoy.
- The time to make this log depends on how many kids you have helping you.
- For variations:.
- Adults could add Tia Maria to cream.
- Kids could add strawberry flavouring to cream.
Nutrition Facts : Calories 1889.1, Fat 102.1, SaturatedFat 52.1, Cholesterol 105.3, Sodium 1501.9, Carbohydrate 248.7, Fiber 20.6, Sugar 116.2, Protein 29.8
GINGERBREAD YULE LOG
Make and share this Gingerbread Yule Log recipe from Food.com.
Provided by Mays Pearls of Wisd
Categories Dessert
Time 1h3m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, beat yolks on high until thickened, about 3 minutes.
- Beat in molasses and butter. In another bowl, beat whites until foamy;
- gradually add sugar, beating until soft peaks form. Fold into yolk mixture.
- Combine dry ingredients; gently fold into egg mixture until well mixed.
- Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper.
- Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched.
- Turn onto a linen towel dusted with confectioners' sugar.
- Peel off paper and roll cake up in towel, starting with short end.
- Cool on a wire rack
- Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
- Unroll cake; spread with half the filling. Roll up.
- Spread remaining filling over cake.
- Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 287.2, Fat 16, SaturatedFat 9.5, Cholesterol 107.8, Sodium 202.8, Carbohydrate 32.8, Fiber 0.6, Sugar 18.4, Protein 4
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