This Yule Log, a cream-filled chocolate cake roll popular at Christmas, has a unique coffee flavor and delicious chocolate butter icing.
This recipe originally ran in Yankee Magazine in December, 1982.
Yield:
6 servingsIngredients
1/2 cup semi-sweet chocolate bits
1 teaspoon instant coffee powder
2 eggs, separated
5 tablespoons sugar, divided
1/3 cup heavy cream, whipped
1/4 teaspoon vanilla
confectioners’ sugar
Instructions
Heat oven to 375 degrees. Grease an 8″ square pan and line with wax paper; grease and flour. Place chocolate pieces and coffee powder in a small saucepan over very low heat and heat, stirring constantly, until chocolate is melted. Remove from heat. Beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick. Gradually add the remaining 2 tablespoons sugar and beat until thick and lemon colored. Stir in melted chocolate. Fold beaten egg whites into yolk mixture and pour into prepared pan. Bake 15-20 minutes or until cake starts to shrink from sides of pan. Loosen from edges of pan and invert onto a clean dish towel which has been dusted with confectioners’ sugar. Roll loosely. Cover cake with a damp towel. Cool. Remove towel and unroll carefully. Spread cream whipped with vanilla over cake. Roll up using the towel to help roll cake along evenly. Place on a serving plate and chill thoroughly. Frost with chocolate butter icing.
Chocolate Butter Icing
Ingredients
1 ounce semi-sweet baking chocolate
1 tablespoon rum
3 tablespoons sweet butter
Instructions
Stir chocolate and rum in small saucepan over hot water until chocolate has melted into a very smooth cream. (Have water almost to a simmering point.) Remove saucepan from hot water and beat the butter into the chocolate, one tablespoon at a time, using a wooden spoon. Then beat over cold water until chocolate mixture is cool and of spreading consistency. Immediately spread over cake. Makes enough to frost one yule log or top only of 8″ or 9″ cake.
