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    Chocolate-Mocha Yule Log Cake

    Source of Recipe


    List of Ingredients

    PAMŪ No-Stick Cooking Spray
    4 egg yolks
    1/2 cup granulated sugar, divided
    1/4 cup water, + 2 tblspns, divded
    2 tablespoons vanilla extract, divided
    1/3 cup unbleached all-purpose flour
    1/2 cup unsweetened cocoa powder, divided
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    3/8 teaspoon salt, divided
    1 cup Egg BeatersŪ Egg Whites, or 4 egg whites
    2 1/4 cup powdered sugar, divided
    1 1/2 cup whipping cream
    1 1/2 teaspoon instant coffee powder
    3 ounces unweetened chocolate
    2 tablespoons margarine


    Preheat oven to 350°F. Generously coat a 15-inch by 10-inch jelly-roll pan with cooking spray; set aside.
    In a large bowl, with electric mixer at high speed, beat yolks until thick and lemon-colored, about 5 minutes. Gradually add 1/4 cup sugar, then 2 tablespoons water and 1 teaspoon vanilla; beat well.
    In a small bowl, combine flour, 1/4 cup cocoa, baking powder, baking soda, and 1/4 teaspoon salt; gradually add to yolk mixture.
    In medium bowl beat whites with mixer at high speed until soft peaks form. Continue to beat while gradually adding remaining 1/4 cup sugar; beat until stiff peaks form.
    Stir about one-fourth of white mixture into chocolate mixture. With rubber spatula, fold in remaining egg white mixture until no streaks remain. Spread in batter evenly in pan. Bake 8 to 10 minutes until cake springs back when pressed lightly in center.
    Invert cake onto towel which has been dusted with 1 tablespoon cocoa. Starting with short end, roll up cake in towel. Cool completely, seam-side down, on wire rack. Carefully unroll cake; spread with filling (see below). Carefully re-roll cake, using towel as a guide. Place seam side down on serving plate. Frost with icing (see below) and dust with 1/4 tablespoon powdered sugar.
    Mocha Filling: In medium bowl, with mixer at high speed, beat whipping cream until slightly thick. Add 3 tablespoons powdered sugar, 3 tablespoons unsweetened cocoa powder, and instant coffee powder; beat until stiff.
    Chocolate Icing: In small saucepan over low heat, heat unsweetened chocolate, 1/4 cup water, margarine and 1/8 teaspoon salt until chocolate melts. Remove from heat; gradually add 2 cups sifted powdered sugar. Stir in 1 teaspoon vanilla.




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