SUPER-QUICK MOCHA YULE LOG
Provided by Tori Ritchie
Categories Coffee Milk/Cream Mixer Chocolate Dessert Christmas Kid-Friendly Quick & Easy Chill Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Sift 1/2 cup powdered sugar, cocoa powder, and espresso powder into small bowl. Using electric mixer, beat cream and vanilla in large bowl until soft peaks form. Add cocoa mixture and beat until stiff peaks form.
- Spread 1 side of 1 chocolate wafer with 1 rounded teaspoonful mocha cream; top with another wafer. Continue layering wafers and mocha cream for stack of 5 cookies. Place stack on its side on long platter. Repeat making stacks with remaining wafers and some of mocha cream; form log on platter by attaching stacks with mocha cream. Using offset spatula or rubber spatula, spread remaining mocha cream over outside of log to coat. Cover; chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms along sides of log. Cut log on diagonal into thick slices. Serve immediately.
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
MOCHA YULE LOG
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. -Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.
Nutrition Facts : Calories 341 calories, Fat 15g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 136mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE YULE LOG
For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
NO-BAKE CHOCOLATE YULE LOG WITH CHOCOLATE MUSHROOMS
Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 10
Number Of Ingredients 9
Steps:
- Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
- On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
- Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
- Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
- Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 42 g, Cholesterol 66.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 12.9 g, Sodium 171 mg, Sugar 24.8 g
NO BAKES
Oatmeal, peanut butter, and chocolate no bake cookies.
Provided by Sherrie T.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
- Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 50.7 g, Cholesterol 21.1 mg, Fat 14.7 g, Fiber 3.4 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 112.5 mg, Sugar 35.1 g
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- Bake the Cake. A yule log is typically made with sponge cake, which has the flexibility that rolling up the log requires. Our sponge cake recipe is a little simpler than others, as we do not ask you to separate your eggs (you’re welcome) which one typically does when making a sponge.
- Prepare Your counter for Your Cake. While your cake bakes, place a dish towel on the counter, with the long side facing you, and sift cocoa powder all over it.
- Roll the Warm Cake Up with a Towel. After you peel off the parchment, dust cocoa powder over the cake again – yes: there is a lot of cocoa-dusting happening, but we promise there is a method to our madness and that the result of all this dusting will be a crack-free cake (you’re welcome).
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