Chocolate Yule Log

Name: Chocolate Yule Log
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 12 servings.
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 2% milk; 2 teaspoons vanilla extract

TOTAL TIME: Prep: 50 min. Bake: 10 min. + cooling YIELD: 12 servings.

A Yule log cake, also called a Buche de Noel, is a rolled sponge cake shaped and decorated to resemble a wooden log. This fanciful dessert is a holiday baking tradition that dates back to 19th-century France. This particular chocolate Yule log recipe from Bernadette Colvin of Tomball, Texas, has been a favorite Christmas dessert for her family. —Taste of Home Test Kitchen

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 2% milk
2 teaspoons vanilla extract

Directions

1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
2. 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).
3. 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.
4. 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 parchment. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
5. 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.
6. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a barklike effect.

Nutrition Facts

1 piece: 245 calories, 14g fat (8g saturated fat), 89mg cholesterol, 143mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 3g protein.