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.
Ingredients
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- FILLING:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
- FROSTING:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Reviews
Not even going to try this after the reviews..shame on you ..taste of home
I noticed other posts complaining of the difficulty incorporating the heavy egg yolk/chocolate batter with the egg whites. I agree. It was very difficult to mend them together, and the end result after baking was a beige cake, not chocolate (brown) like the picture. I doubt I'd waste ingredients on this one again. I will try another version next Christmas. Sorry :(
I just finished this "cake". The batter was like cookie dough and impossible to fold in the egg whites. I had to use the mixer on low speed. It smelled like a chocolate omelet while it baked. However, I trimmed a little off the end to taste and it was not that bad. So, I did not have to toss it. But the color is nothing like the one in the picture, it is more beige. But it will be better than what my in-laws usually bring. LOL!
Nope. I should've taken the advice of the other two who gave this recipe a poor rating, because it did not work out at all. The first part of the batter is SO thick that it's like marshmallow glue, and it's pretty much impossible to "fold" it into the egg whites. Parts of it were crunchy out of the oven, and parts were soft, it was a weird color, didn't taste that good, but the kicker was that it was hopelessly stuck to the greased wax paper. I tossed it.
I have tried to make this cake twice on the same day. Both times the batter without the egg whites were extremly hard to beat in the mixer. It looked like a big blob. After i added the beaten egg whites (which was really challenging to fold in since the cocoa batter was too stiff) It become managable. It could be my bad but I just don't understand why this was such a hard recipe to make?For this reason I don't want to try it again. Sorry!
I always enjoy seeing it on the table at my family's annual Christmas Eve dinner, it's delicious!
My family loves this cake. It has become a New Year's tradition. It makes a beautiful presentation.
I followed this recipe exactly as stated, but found the cake to be very dry. Will not make this one again.
This is a wonderful and very impressive dessert. I did add more almond extract to the filling than the recipe called for. It is very light and visually appealing as I decorated it with a light dusting of powdered sugar and piped red poinsettias and leaves on top. Will make again for sure.
I loved it!!The cake was moist and light, everybody enjoyed it. Next time I might sprinkle pomegranates over the cream though to give it a bit of crunchy, juicy zest!!!Fabulous!!!